The season of grilling, backyard barbecues and park picnics reminds me of one family favorite side dish, deviled eggs. Although they are not personally my favorite, my family goes a little gaga for them. Not only are they extremely easy to make but the flavor combinations are endless and allows you to be creative in the kitchen.
Now that I’m growing my very own herb garden, I’m excited about putting these tasty green growths to use in my first summer dish, Herb Deviled Eggs. For this dish I pulled out my scissors and snipped a bit of fresh parsley, chives and cilantro.
Together, these three little herbs brighten up an ordinary deviled egg side dish.
They also happen to make your kitchen smell earthy and delicious in the process.
- 8 large eggs
- ½ tsp salt and pepper, each
- 2 TBS fresh cilantro
- 2 TBS fresh flat leaf parsley
- 2 TBS fresh chives
- ¼ cup light mayonnaise
- 1 tsp yellow mustard
- In a saucepan, cover eggs with cold water and bring to a boil over high heat for one minute.
- Remove from heat and cover for 12 minutes.
- Cool eggs in an ice water bath for 5 minutes.
- Remove shells, wash and cut eggs in half.
- Remove egg yolks and put them in a small mixing bowl.
- Set egg white halves aside.
- Finely chop fresh herbs and add to mixing bowl.
- Add in remaining ingredients.
- Mix well.
- Spoon or pipe a dollop of egg mixture into each egg white half and serve.
P.S. This recipe was submitted into the My Wooden Spoon May Recipe Challenge.