Lucie's Deviled Eggscomments (0) April 21st, 2014
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
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.
posted in: Lucie's Deviled Eggs, deviled eggs with chives