Garden Deviled Eggs
These eggs are packed with fresh herbs from the garden.
Serves: 6
Cook Time: 10 Minutes
Smithfield Product: None
Ingredients
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6 hard-boiled eggs, peeled and cut in half lengthwise (see "Foolproof Hard Boiled Eggs")
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3 tablespoons plain yogurt
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2 tablespoons mayonnaise
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2 teaspoons dijon mustard
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3 tablespoons fresh chives, finely chopped, divided
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1 tablespoon fresh tarragon, finely chopped
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1 tablespoon fresh parsley, minced
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1 tablespoon fresh dill, finely chopped
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1/4 teaspoon celery salt
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1/4 teaspoon onion powder
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Salt and pepper to taste
Steps
In a small bowl, place the egg yolks and mash with a fork. Add yogurt, mayonnaise, mustard, two tablespoons chives, tarragon, parsley, dill, celery salt and onion powder. Mix thoroughly. Salt and pepper to taste. With a small spoon or a pastry bag fitted with a very large fluted tip, fill the empty egg-white shells with the yolk mixture. Garnish with the remaining tablespoon of chives.
Recipe and photo by Smithfield.
