I don’t follow a recipe for deviled eggs (although I’ve read some really delicious-sounding ones online) – I just mash the yolks with as much mayonnaise and dijon mustard as I feel like at the time. I felt like my last couple batches were a bit bland, so I added maybe a tablespoon of dijon to a dozen egg yolks this time. The first day it was too mustard-y, but the next day it was perfect. So I might want to adjust the seasoning according to when I plan to eat them.

My herb garden produces crazy amounts of chives but for some reason I seldom think to use them. A few tablespoons of finely chopped chives in a dozen eggs is a very good addition.

If it’s not too hot to turn on the oven the next time I want to make deviled eggs, I’m trying this.

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