Deviled Eggs with Peas, Chives and Dill
Recipes from food writer and cooking instructor Marcia Smart
12 large eggs (older eggs are easier to peel)
1⁄3 cup mayonnaise
1 tablespoon Dijon mustard A pinch of cayenne pepper Coarse salt and freshly ground pepper
1 tablespoon finely chopped chives
1 tablespoon finely chopped dill
Instructions: To cook the eggs, place them in a pot and add water to cover by an inch. Bring to a boil over high heat. Once the water boils, remove the pan from the heat, cover, and let stand for 12 minutes. Rinse the eggs under cold water and crack the shells all over; set aside to cool. To peel the eggs, start at the large end and peel them while submerged in a bowl of water; this makes peeling easier. To make the filling, cut the peeled eggs in half lengthwise. With a small spoon, remove the yolks and place them in a medium-size mixing bowl. With a fork, mash and mix the yolks, mayonnaise, mustard, cayenne, salt and pepper until smooth. Place the mixture in a piping bag or a plastic bag with one of the bottom corners snipped off. Twist the top of the bag to seal. To assemble the eggs, pipe the yolk mixture into the whites. Garnish with chopped chives and dill and serve immediately.
Note: I also love these deviled eggs with fresh green peas added to the mix, but they’re just as good without.