I love deviled eggs. They’re easy, nutritious and a wonderful way to highlight the wonderful flavors of both our fresh eggs from the chickens and fresh herbs from the garden.
I have a basic recipe I use and then I toss in whatever herbs I happen to have handy. Here I’ll share three of my favorite ways to serve deviled eggs – all using the same Basic Recipe.
(makes a dozen)
First, hard cook 8 eggs. Steaming fresh eggs instead of boiling is a foolproof way to cook the eggs. Even eggs just laid that morning will peel perfectly. I also always use two extra yolks in the filling because it makes a fuller egg half when you’re done.
Once cooled, cut each egg neatly in half and arrange twelve of the white halves on an egg platter (eat or save the remaining two egg whites) and mash all the yolks in a small bowl with a pastry cutter. Add the following ingredients for the Basic Recipe:
Here are my three favorite variations, but feel free to experiment with different herbs:
Dilled Deviled Eggs with Optional Shrimp Garnish
Staying true to my Scandinavian roots, I love fresh dill. To the basic recipe add two tablespoons chopped fresh dill. Garnish with a sprig of dill and a cooked shrimp, if desired.
Deviled Eggs with Parsley
I love how the parsley sprigs look on top of the eggs. Just add 2 Tablespoons chopped parsley and a bit of black pepper to the basic recipe and then garnish each egg with a sprig of parsley.
Deviled Eggs with Basil
Basil is another favorite herb of mine. To the basic recipe, add 2 Tablespoons fresh minced or julienned basil and a splash of balsamic vinegar. Garnish each egg with a parsley leaf.
Deviled eggs are always a big hit when we bring them to potlucks or picnics. I usually make a variety because they look pretty on the plate…and because I really love all three variations.
Or I throw caution to the wind and mix all three herbs – basil, dill, and parsley – into the filling or try some other variations! You just can’t go wrong with fresh eggs and fresh herbs.
Easy Mason Jar Mayonnaise
(makes about one cup)
What You Need:
What You Do:
In a wide mouth pint mason jar, add the egg yolks, mustard, lemon juice, and salt. Pulse a few times with an immersion blender to combine.
Once combined, start adding your oil, a tablespoon at a time, pulsing until the oil incorporates into the egg yolks.
Once you’ve added about half the oil, you can start a slow drizzle into the mason jar, continuing to pulse and emulsify the mixture. Your mayonnaise should start to thicken and lighten to a lemon yellow color.
Continue to pulse until your mayonnaise is a nice, spreadable consistency. (If it becomes too thick you can add a bit of water to thin it out.)
Use immediately or transfer your mayonnaise to a half-pint jar, screw on the lid and leave it out on the counter at room temperature for up to 12 hours, then chill in the refrigerator. It should last for a week refrigerated.
You want to leave it at room temperature first though to allow the acidity in the lemon juice to help kill any bacteria. Refrigeration doesn’t allow the acid to work as well.
Note: This recipe uses raw eggs. Anyone pregnant, nursing or with a compromised immune system should take care eating raw eggs due to the risk of salmonella. I recommend only using your own, cleanest, freshest eggs for this recipe
Recipe and Photos Courtesy of Lisa Steele, Fresh Eggs Daily
Lisa Steele of Fresh Eggs Daily
Author, blogger, 5th generation chicken keeper, Host of Welcome to my Farm, DIYer, Maine Master Gardener, coop to kitchen cook. Living happily ever after on a farm in Maine helping you raise the flock of your dreams… and have fun doing it!