I never met a deviled egg I didn’t like. Seriously, I love all versions of this classic summer potluck staple! This particular version sports tangy dill pickles, Dijon mustard and white wine vinegar, a punch of flavor from fresh herbs, and a bit of heat from cayenne pepper.
Feel free to add more dill and/or chives if you want more herby flavor. For a little extra color, sprinkle a tiny amount of cayenne on the top of each finished egg. Enjoy!
HERB DEVILED EGGS
-recipe from Sara Foster’s Southern Kitchen
With their outsize flavor and perfectly bite-size proportions, deviled eggs never go out of style. The best part is that they’re one of the few dishes fit for entertaining that’s also so simple, you can probably throw them together on a moment’s notice without even going to the grocery store. All you need are some eggs and a little something to give them zip, from chopped pickles or pickle relish to cayenne pepper or spicy pepper relish. I like this version, which is topped with fresh herbs and cornichons or other pickled vegetables, like okra or asparagus. – Sara Foster
Makes 1 dozen.
6 large eggs
2 tablespoons your favorite or Homemade Mayonnaise
4 cornichons or mini dill pickles, 3 minced and 1 thinly sliced
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1 tablespoon chopped fresh dill, plus more for garnish, if desired
1 teaspoon chopped fresh chives, plus more for garnish, if desired
1/8 teaspoon ground cayenne pepper
Sea salt and freshly ground black pepper
Place the eggs in a saucepan with enough water to cover by about 2 inches. Bring the water to a low boil over medium-high heat. As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.
Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool. Remove the eggs from the water and carefully remove the shells. Place on a paper towel to drain.
Cut the eggs in half lengthwise. Scoop the yolks into a medium bowl, being careful to keep the whites intact. Place the whites on a plate and set aside.
Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste.
Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.
Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving.