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.
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?
Ingredients
- 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
Instructions
- 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.
