The Cook's 100: #63 Deviled Eggs

We went to Matt's grandma's for a 5th of July BBQ today. She loves deviled eggs, quite possibly more than me. So I try to make them for parties and holidays there, and to justify owning a deviled egg plate.

Since my herb garden is growing in full swing right now, I though I would try something

new aside from the standard deviled eggs I make. So I present you with herbed deviled eggs.

Herbed Deviled Eggs

Makes 12

• 6 Eggs, hard boiled and peeled
• 1/2 tsp fresh chives, finely chopped
• 1 tsp fresh dill, finely chopped
• 1 tsp fresh parsley, finely chopped
• 1/4 tsp garlic powder
• 1/2 tsp dry mustard powder, I use Colman's
• 1/4 tsp fresh cracked black pepper
• pinch of salt
• 1/4 c mayonnaise

1. After eggs have been boiled, peeled and cooled, carefully slice each egg in half lengthwise.
   
2. Use a spoon to scoop out the yolks into a bowl. After I scoop out all the yolk, I like to gently rinse out the inside hollow of the white. I think it keeps them looking nicer afterwards.
3. Mash yolks up with a fork.
4. Place yolks, and all other ingredients in a food processor, and pulse till mixture is well blended and smooth.
5. Using a rubber scrapper, scrape mixture into a zip top bag, or piping bag. (Use can use a fancy cake decorating tip if you like.)
   
   
6. Place eggs whites in an egg dish, or cover a plate with salad greens to prevent eggs from sliding about, cut a small corner from zip top bag, and pipe into egg halves.
7. Garnish with chopped herbs.

You can easily make these ahead of time, a day or two. I keep the yolk mixture stored in the bag, and the whites stored in a container with a lid. This makes bringing them else where much easier, and they assemble quickly.