Chive Deviled Eggs. Who doesn’t like deviled eggs in the summer? This is my husband’s favorite version of my deviled egg recipes. Starring chives from my garden, my Chive Deviled Eggs also pack a tangy punch from homemade chive vinegar. You can use white wine vinegar instead.
Deviled eggs have been a popular item at all picnics and potlucks that I’ve ever attended. Even office parties would generally have a platter of deviled eggs made lovingly by a colleague. Family arguments can ensue about what ingredients should make up the filling for deviled eggs and what types of garnishes should go on top. Everyone seems to have their favorite deviled egg recipe. See my mom’s favorite recipe here: Deviled Eggs Mom-Style.
Interestingly, deviled eggs have been known to be included in recipes as far back as Ancient Rome. Avid collectors seek out unique deviled egg plates on eBay and at antique shops around the world.
Let’s start by putting some eggs in a pan and covering them with cold water. Bring the eggs to a boil and then immediately cover and remove the pan from the heat. Let the eggs sit in the hot water for 15 minutes. Then drain and cool the eggs under cold running water.
Chop some chives for the filling.
Remove the shells from the cooled eggs. Then slice the eggs in half lengthwise and remove the yolks to a bowl. Mash the yolks. To the mashed yolks, add some mayonnaise, dijon mustard, honey, vinegar, salt and chopped chives and mix well.
Fill the egg halves with the yolk mixture. Sprinkle on some more chopped chives for garnish.
Place on a platter and refrigerate for up to 24 hours or serve immediately.
From the kitchen of A Food Lover’s Delight….
Chive Deviled Eggs
1/4 t baking soda
1/4 c mayonnaise
2 T dijon mustard
1 T honey
2 t dill vinegar or white wine vinegar
1/2 t salt
2 T chopped fresh chives, more for garnish
1. Put the eggs in a saucepan. Cover them with cold water so that they are submerged by at least an inch. Add the baking soda to the water as it will help to loosen the egg shells for peeling later.
2. Bring the eggs to a boil, uncovered. As soon as the water starts to boil, put a cover on the pan and remove the pan from the heat.
3. Let the eggs sit for 15 minutes in the hot water in the pan.
4. After 15 minutes, drain and rinse the eggs with cold water.
5. When the eggs have cooled to the touch, peel them to remove the shells, taking care not to damage the egg whites in the process.
6. Slice the peeled eggs in half lengthwise and remove the yolks into a bowl.
7. Mash the yolks. To the mashed yolks, add the mayonnaise, dijon mustard, honey, vinegar, salt and 2 tablespoons of chopped chives and mix well.
8. Fill halved eggs with the yolk mixture.
9. Sprinkle on some more chives and refrigerate deviled eggs for up to 24 hours.
Makes 12 deviled eggs. Serve along with your picnic buffet or as a side dish to grilled meats. You could sprinkle with some paprika if you like.
Variations: Use fat-free mayonnaise. Use your favorite mustard and vinegar. Crumble some cooked bacon and sprinkle over the deviled eggs for some smoky richness. Mix in different herbs for an herby deviled egg filling. Sprinkle with paprika for additional color.
Order yourself a snazzy red deviled egg container with cover from Amazon.com:
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