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#10DaysofTailgate: Herbed Deviled Eggs

The quinessential finger food? Deviled eggs! Last year, when I hosted a virtual potluck Eggstravaganza, bloggers shared over half a dozen deviled eggs recipes and many more delicious bites. I decided that I needed to bring some to #10DaysofTailgate. One of the event sponsors Gourmet Garden Herbs & Spices had sent me a cooler full for prepped herbs for participating, so I whipped up some basil eggs, parsley eggs, oregano eggs...you get the idea. The only ones that made it to the photo shoot were the basil eggs. Whoops. I guess I should have photographed them before telling the boys that the eggs were done!



Ingredients
  • 6 large organic eggs
  • 1/4 C organic mayonnaise
  • 1/2 t ground mustard
  • 1 t crushed garlic
  • 1-2 T fresh herbs (I used some prepped herbs from Gourmet Garden Herbs & Spices*)
  • fresh herbs, whole leaves, for garnish

Procedure
Hardboil your eggs. Cover eggs completely with cold water by 1 to 2" in a heavy saucepan and bring to a rolling boil. Reduce heat to low and simmer eggs, covered with a lid for 30 seconds. Remove from heat and let stand - covered - 15 minutes. Transfer eggs to a bowl of ice to stop cooking. Let stand 5 minutes.

Peel eggs and halve. I typically halve them lengthwise, but did it widthwise this time to fit in my ceramic egg crate for the photos! Note to self, when you slice them widthwise, to maximize fill space, you're really only chopping off the top. I needed to cook 12 to get 12. 

Remove yolks as carefully as you can and mash in a bowl with a fork. Add mayonnaise, ground mustard, garlic, and herbs. Stir with fork until smooth. Fill egg whites with deviled egg mixture and garnish with fresh herbs.


Here's what everyone brought to the table today...

Starters
Cheesy Maple Leaf Farm Duck Bacon Oven Chips by Making Miracles
Mango-Mustard Crock Pot Wings by Curious Cuisiniere
Cheesy Pulled Pork Egg Rolls by From Gate to Plate
Herbed Deviled Eggs by Culinary Adventures with Camilla

Sips
Amaretto Spiced Apple Cider by The Spiffy Cookie

Dips
Roasted Red Pepper Hummus by Debbi Does Dinner Healthy

Mains
Green and Gold Grilled Chicken (Green Curry and Pineapple) by Cheese Curd In Paradise
Turducken Meatballs by Miss Laura’s Kitchen
Meaty “Beast Mode” Baked Beans by OnTheMove-In the Galley
Chicken Apple Bratwurst Burgers by A Kitchen Hoor’s Adventures

Sides
Grilled Green Beans, Mushrooms, and Duck Bacon by The Pajama Chef



Thanks, again, Gourmet Garden Herbs & Spices* - just one of the #10DaysofTailgate sponsors -
for ingredients used in this recipe.


*Full Disclosure: I received 1 cooler full of herbs by Gourmet Garden Herbs & Spices for participating in #10DaysofTailgate. Feel free to use whatever fresh herbs you have on-hand. All comments are 100 % accurate and 100% my own.

Comments

  1. I love deviled eggs and using gourmet garden is a wonderful idea!

    ReplyDelete
  2. Replies
    1. Sarah, I'll arm wrestle you for a few of these cuties!

      Delete
  3. You are making me want to go home and dive into those little tubes of happiness. This is a fantastic recipe! Thanks for sharing! :)

    ReplyDelete
  4. Mmm I love deviled eggs (who doesn't?). Great idea to freshen them up with herbs

    ReplyDelete
  5. Deviled eggs always fly off the plate, and herbs add such zip. Yum.

    ReplyDelete
  6. Great recipe. I have been looking at those cute egg crates. I think your post has convinced me to buy one

    ReplyDelete

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