In the Kitchen: Deviled Eggs

In t he Kitchen - Deviled EggsI’m gardening a lot these days to take my mind off an awful FF season. That means plenty of recipe testing, especially now that it’s harvesting season as chillier weather sets in.

The latest: deviled eggs.

The process takes no more than 30 minutes, a majority of which is spent hard boiling the eggs.

So here’s what you need: eggs, mayonnaise, mustard, salt. Optional: sour cream, dill, lemon, paprika.

Hard boil the eggs — I used the 10 eggs I had left in our fridge. This should take about 10 minutes, just enough time to start preparing for the filling.

I cut off a couple handfuls of chives and 10 sprigs of dill from the garden. Depending on whether you like the filling to be creamier or thicker, the amount of mayo and sour cream can vary. I like it on the creamier side, so used only eight of the 10 yolks pulled from the hard-boiled eggs and mixed in four spoonfuls of mayo, three spoonfuls of sour cream and one of mustard. If you don’t have or want to use sour cream, just put in extra mayo.

IngredientsChives from the GardenDill from the Garden

Add a pinch of salt, the finely chopped chives, squeeze in a quarter lemon and mix. The halved hard-boiled eggs should have cooled down by now. Plop in the filling and top it with paprika seasoning and dill.

It’s a throwback snack, but really easy to pull together and a healthy alternative to all the baked goods I’ve been forcing on Jay. The great thing about deviled eggs is that its recipe is more art than science. Ingredient portions are mostly about taste, and it doesn’t take much to get creative, say by throwing in jalapenos or substituting with dijon mustard for a spicier flavor.

Mixing in the Sour CreamMixing in the ChivesDeviled Eggs


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