Photo by Susan Belsinger
Our family loves deviled eggs—our gatherings just aren’t complete without them. My grandmother used to make this dish for our get-togethers, but now my daughter, Lucie, has taken over as designated deviled egg chef. We vary the recipe depending on the season—in summer we add fresh tarragon or a tablespoon of fresh minced basil. Makes 24 deviled egg halves.
• 12 extra-large eggs, hard-cooked, halved lengthwise, yolks removed
• About 4 tablespoons mayonnaise
• 1 teaspoon Dijon-style mustard
• 1 1/2 tablespoons finely snipped chives or dill
• 1 tablespoon chopped sweet pickles
• 1 tablespoon pickle juice
• Salt and freshly ground pepper
• 12 chive or dill sprigs (optional)
1. To prepare filling, mash yolks in a small bowl with a fork.
2. Add mayonnaise, mustard, chives, pickles, pickle juice, salt and pepper. Blend well. Divide filling among egg halves.
3. Sprinkle each half lightly with paprika and garnish with a small chive or dill sprig, if desired. Serve immediately or cover and chill. Serve slightly chilled.
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