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?