After this holiday weekend, there’s a good chance that you’re now in the possession of a few dozen hard-boiled, pastel-colored eggs. This of course does not include the eggs that got cracked, stepped on, or dropped during your family’s hunt (I won’t even count the eggs that have not yet been discovered, perhaps hidden behind a sofa cushion or under a bush in the backyard where it will make a tasty treat for your neighborhood raccoon family). For the remaining eggs that have survived your rabid children and local wildlife, you could of course whip up an egg salad for a week’s worth of sandwiches…or…why not whip up some herby green deviled eggs? Deviled eggs for dinner tonight? Sure, why not! As long as you didn’t boil your eggs into oblivion (no judgement if you did), you’re already halfway there to a delicious evening treat.
For this springtime version I make my deviled eggs verdant NOT by adding food dye, but by combining the cooked yolks with lots of herbs. The kind you choose to use is up to you, but my favorite combination includes any and all of the following: tarragon, dill, parsley, and cilantro. You could also just grab whatever herbs are still in the crisper, leftover from this weekend’s Easter dinner. So what to do:
*Gently crack your cooked eggs with the back of a spoon, remove and discard the pretty shells, cut the eggs in half with a knife, and scoop out the yolks (I recommend using a small spoon) into a bowl. Put bowl with all of the yolks aside. Place the egg halves on a platter and put in the fridge until you’re ready for them.
*In a blender or food processor add: about 1 cup of mayo (this would be enough for a dozen eggs’ worth so adjust accordingly), 1 tablespoon dijon mustard, a splash of apple cider vinegar, a pinch of sugar, salt and pepper to taste, and a very large handful of your herbs of choice (optional is to also add a 1/4 tsp of anchovy paste). Combine in the machine until the dressing is a uniform green with some very small flecks of herb; taste for salt and pepper.
*Pour the dressing directly onto the yolks and use a fork to smash and combine them with the dressing.
*Remove the egg-white halves from the fridge and add the green yolk concoction to the middles (If you’re feeling rustic and rushed for time, then just scoop it in with a spoon; if you want it to look pretty, then scoop the green yolks into a Ziploc bag, seal tightly, cut just the tip off of one of the bottom corners of the baggie, and then use it like a pastry bag to pipe the filling directly into each egg.
*Serve your green deviled eggs for dinner with a little salad and leftover ham. If you have a bit more time, then I love this trick from Southern food writer Martha Foose of cooking the eggs (filling side down) in a skillet with a little olive oil to give it a bit of a crust.