Lucie's Deviled Eggs

comments (0) April 21st, 2014

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cookinwithherbs susan belsinger, contributor
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Lucies Deviled Eggs with Chives on Mema Ellas Egg Plate.
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What to do with those leftover dyed eggs? Devil them with herbs!
Common chives coming up.
Take heed--garlic chives are tasty--however they can be invasive.
Yummers... deviled eggs with chives!
Lucies Deviled Eggs with Chives on Mema Ellas Egg Plate.
Click on other picks to enlarge and read captions. Click To Enlarge

Lucie's Deviled Eggs with Chives on Mema Ella's Egg Plate.

Click on other picks to enlarge and read captions.

Photo: Susan Belsinger

Ingredients:
Makes 24 deviled egg halves

12 extra large eggs, hard-cooked, halved lengthwise, yolks removed
About 4 tablespoons mayonnaise
1 teaspoons Dijon-style mustard
1 1/2 tablespoons finely snipped chives
1 tablespoon chopped sweet pickles
1 tablespoon pickle juice
Salt and freshly ground pepper
Paprika
Chives for garnish

Our family loves deviled eggs-my grandmother used to make them-now my daughter Lucie is in charge of the deviled eggs and she better not show up at a family gathering without them! In the summer, we vary the herb by adding fresh dill, tarragon, or a tablespoon of fresh minced basil. The recipe can easily be doubled or halved depending upon how many you are serving; we have to allow at least 2 halves per person in our family! Lately we've been adding a little Sriracha to spice them up!

To prepare the filling, mash the yolks in a small bowl with a fork. Add the mayonnaise, mustard, chives and/or dill, pickles, pickle juice, salt, and pepper. Blend well. Fill the halves with the filling. Dust the tops lightly with paprika and garnish with a small chive sprig or flower. if desired. Arrange the eggs on a plate. Serve immediately or cover and chill. Serve at cool room temperature.


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