First, I’d like to give a shout-out to Mr. Bill Singleton, my wonderful uncle, not to mention Nana’s second son, my father’s favorite younger brother, and everyone’s favorite Floridian (although we know you’re a California boy at heart)! Happy Birthday!
Secondly, I recently made a batch of deviled eggs again, but this time went in a different direction than the good old horseradish and candied bacon route.
What, no candied bacon?
I went with more of an old-fashioned, picnic-style egg. Well, except for the fact that my picnic-style egg probably isn’t your grandmother’s picnic-style egg. There’s no pickle relish. In fact, there’s nothing like any kind of a pickle in there. Unless you count a caper as a pickle. In which case, I guess there are pickles in there.
I’ll just stop now.
I was excited to see, in our tiny burst of fake spring, that I have herbs coming in, or rejuvenating, or whatever it is that they do. I had oregano, the sage was coming back, thyme and plenty of little chives and garlic chives sprouting–enough so that I could give them a haircut and use some in my eggy weggs.
These are good eggs. They were all eaten, so that means they were good right?
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Deviled Eggs with Capers and Garlic Chives
12 eggs, boiled, peeled and sliced in half
1/2 to 1 cup mayonnaise
2-3 Tbsp Dijon mustard
2 Tbsp garlic or regular chives, chopped
1 to 1-1/2 Tbsp capers, chopped
salt, pepper
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Separate the yolks from the whites. In a medium bowl, mash the yolks well with the back of a fork (you could use a mini-processor too). Add in the mayonnaise and mustard, stir to combine. Add the capers and half the chives. Stir to combine. Add salt sparingly as the capers are very salty. Grind in fresh black pepper. Taste for seasoning and adjust if necessary.
Fill egg white halves with yolk mixture then sprinkle reserved chives on top.
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