Mix Eggs with Herbs: Lucie’s Deviled Eggs

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Photo by Susan Belsinger

<p>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. <em>Makes 24 deviled egg halves.</em>
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<p>• 12 extra-large eggs, hard-cooked, halved lengthwise, yolks removed<br />
• About 4 tablespoons mayonnaise<br />
• 1 teaspoon Dijon-style mustard<br />
• 1 1/2 tablespoons finely snipped chives or dill<br />
• 1 tablespoon chopped sweet pickles<br />
• 1 tablespoon pickle juice<br />
• Salt and freshly ground pepper<br />
• Paprika<br />
• 12 chive or dill sprigs (optional)</p>
<p>1. To prepare filling, mash yolks in a small bowl with a fork.</p>
<p>2. Add mayonnaise, mustard, chives, pickles, pickle juice, salt and pepper. Blend well. Divide filling among egg halves.</p>
<p>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.</p>
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<em>Contributing editor Susan Belsinger has enjoyed combining eggs and herbs since she planted her first herb garden in the early 1970s. Visit her website at</em>
<a href=”https://www.motherearthliving.com/contributors.aspx”>www.herbcompanion.com/contributors</a>
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Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/get-egg-static-with-herbs.aspx” target=”_self”>
<strong>Mix Eggs with Herbs for Delicious Meals</strong>.</a>

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