New Variations on Deviled Eggs
This time of the year there are two things in plenty – eggs and fresh herbs! We’re combining the two to use up some of the extras we have coming from our coops and gardens. These fun variations will help your summer picnics taste even more fresh and delicious.
Basic Deviled Eggs Recipe
Boil 6 (or double for 12) eggs until hard boiled. Cool, peel. Cut each egg in half and scoop out yolks. Mask yolks together with ¼ cup mayonnaise salt, maybe a little white pepper. Some recipes call for a bit of Dijon mustard, most call for paprika sprinkled on top.
Lemon Dill Deviled Eggs
Add 1 tablespoons chopped fresh dill and 1-2 teaspoons lemon juice to the yolk mixture and blend well. Carry on assembly as usual.
Mixed Herb Deviled Eggs
Add 1 teaspoon each; chopped fresh chives, chopped fresh dill, chopped fresh thyme, or any other fresh herbs of your choice. Blend thoroughly into yolk mixture. Assemble.
Dill Pickle Deviled Eggs
Add 1 tablespoons dill relish or pickle relish of your choice to the yolk mixture. Blend thoroughly and assemble.
Pizza Deviled Eggs
Add 1 tablespoon parmesan or dairy free parmesan cheese, 1 teaspoon oregano, and 1 teaspoon basil to the yolk mixture. Blend well and assemble.