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Sunday, July 5, 2009

The Cook's 100: #63 Deviled Eggs

We went to Matt's grandma's for a 5th of July BBQ today. She loves deviled eggs, quite possibly more than me. So I try to make them for parties and holidays there, and to justify owning a deviled egg plate.
Since my herb garden is growing in full swing right now, I though I would try something
new aside from the standard deviled eggs I make. So I present you with herbed deviled eggs.

Herbed Deviled Eggs
Makes 12

  • 6 Eggs, hard boiled and peeled
  • 1/2 tsp fresh chives, finely chopped
  • 1 tsp fresh dill, finely chopped
  • 1 tsp fresh parsley, finely chopped
  • 1/4 tsp garlic powder
  • 1/2 tsp dry mustard powder, I use Colman's
  • 1/4 tsp fresh cracked black pepper
  • pinch of salt
  • 1/4 c mayonnaise

  1. After eggs have been boiled, peeled and cooled, carefully slice each egg in half lengthwise.
  2. Use a spoon to scoop out the yolks into a bowl. After I scoop out all the yolk, I like to gently rinse out the inside hollow of the white. I think it keeps them looking nicer afterwards.
  3. Mash yolks up with a fork.
  4. Place yolks, and all other ingredients in a food processor, and pulse till mixture is well blended and smooth.
  5. Using a rubber scrapper, scrape mixture into a zip top bag, or piping bag. (Use can use a fancy cake decorating tip if you like.)

  6. Place eggs whites in an egg dish, or cover a plate with salad greens to prevent eggs from sliding about, cut a small corner from zip top bag, and pipe into egg halves.
  7. Garnish with chopped herbs.
You can easily make these ahead of time, a day or two. I keep the yolk mixture stored in the bag, and the whites stored in a container with a lid. This makes bringing them else where much easier, and they assemble quickly.

1 comment:

Jennifer S said...

My husband LOVES deviled eggs. I haven't yet broken down and gotten myself a deviled egg plate, but I just might one of these days.

Here's my blog post about them: