In Deviled Eggs Debbie Moose positions deviled eggs in a new light. New, bright and so very intense recipes bop around these pages. Now, it is October and this recipe is called Springtime Herb Delights and those are Easter eggs in the background, but we can get herbs year round these days. So, you don’t have to wait for Spring at all.
Look at how lovely these have been prepared: the filling is not scooped into the egg white but piped. Clever and beautiful.
While you might think of deviled eggs as something your mom [or grandmom] did in the 1950s, I can assure you that your party guests will devour these eggs so fast you’ll feel guilty you did not make more. Another party coming? Do make more? Or, just make some now. For yourself. To admire and to enjoy.
Springtime Herb Delights
Yield: makes 12
- 6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
- ¼ cup mayonnaise
- 1 ½ teaspoons fresh lemon juice
- 1 tablespoon finely chopped fresh Italian parsley
- ½ teaspoon finely chopped fresh dill
- 2 teaspoons finely chopped fresh chives
- Salt and black pepper to taste
- Fresh Italian parsley leaves for garnish
Combine the thoroughly mashed yolks with the mayonnaise and lemon juice. Stir in the finely chopped herbs. Taste, then season with salt and pepper.
Fill the whites evenly with the mixture and garnish each egg half with a whole parsley leaf.
Source: Deviled Eggs by Debbie Moose [Harvard Common Press, 2004]