Wednesday, July 16, 2014

Herb Garden Deviled Eggs

This is one of my fave dishes for entertaining because who the heck doesn't love a deviled egg? This recipe has a little tangy twist via the mixed fresh herbs, scallion and mustard as opposed to the traditional horseradish. I use free range, organic, certified humane eggs for the best possible quality. A great way to use up those abundant fresh herbs in your garden!

Herb Garden Deviled Eggs:

  • 6 organic, free range eggs
  • 1/3 cup light mayonnaise
  • 1 tsp Dijon mustard
  • 1 TBSP minced scallion (plus extra for garnish if desired)
  • 1/2 cup mixed fresh herb leaves (I use dill, thyme, parsley and basil)
  • sea salt and pepper to taste

  1. Place eggs in a medium saucepan and fill with water to cover the eggs by an inch or so. Bring to a boil, then turn off heat and cover for ten minutes. Drain and rinse with cool water for a few minutes and peel immediately.
  2. Slice eggs in half and bend them gently to pop the yolks out into a medium mixing bowl. 
  3. Finely mince the fresh herbs and add them to the yolks.
  4. Add the remaining ingredients and beat with an electric mixer on high until fluffy.
  5. Using a small spoon, scoop about a tablespoon of filling into each egg white and top with minced scallion or chives.

Serves 4

No comments:

Post a Comment