Happy Monday, and for some, happy spring break! I hope all of you had a nice Easter, those that were celebrating, and on that note, I thought a recipe that used up some of those colored hard boiled eggs was in order. Hard boiled eggs are usually an abundant thing after Eastertime, but if not, it’s easy enough to boil your own, or pick up a bag of already boiled and peeled eggs at your local grocery store. I’m not a huge egg lover, but when it comes to deviled eggs, I’m all in. There’s something about adding a dollop of mayonnaise to things that really makes a difference, and even better, a touch of dill.
Fresh dill is one herb that I have a hard time growing in my yard. Maybe it’s because it’s fairly fragile, or because I try to grow it in a part-shade location. Whatever it is, I have a hard time getting it to last a whole spring and summer season. That being said, it’s easy enough to buy at my local farmer’s market or store, and I do love it. The fine threads of dill have the most pleasant fragrance and heighten my senses dramatically. I love it when combined in creamy things like deviled eggs or egg salad. It makes such a difference.
Dill pickles are also a divine taste to me. I love any type of pickle to be perfectly honest, but dill pickles or cornichons are just so good. I enjoy eating pickles all by themselves, but incorporating them into salads like tuna, egg or chicken, just makes them come alive. Chopped dill pickles, freshly minced dill, and egg yolks, when combined, create a splendid filling to dollop inside an egg white. It’s a super double-dilly experience, one that I’m very fond of. These eggs make a great snack in the afternoon, or served as an appetizer before dinner. I actually packed them up in a picnic, and took them to enjoy at a local winery yesterday in Santa Ynez Valley, now that was fun.
3 large hardboiled eggs, cut in half
2 small dill pickles or 4 cornichons, minced
2 heaping tablespoons light mayonnaise
1 teaspoon whole grain mustard
1/2 teaspoon minced fresh dill, plus more for top
pinch of salt & pepper
- Remove yolks from whites and place in a small bowl.
- Add pickles, mayonnaise, mustard, dill, salt and pepper, stir until creamy.
- Dollop into egg white holes. Top with a few threads of fresh dill. Place in refrigerator for at least 1 hour before serving. Enjoy!