Herbes de Provence Deviled Eggs
What else do you do with a basket of dyed eggs? Make the best deviled eggs on the table. A little herbes de Provence turns the classic filling savory and garden-fresh, and a twist of lavender salt finishes each one.
What else do you do with a basket of dyed eggs? Make the best deviled eggs on the table. A little herbes de Provence turns the classic filling savory and garden-fresh, and a twist of lavender salt finishes each one.
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Why this pairing works
Rich egg yolks need something bright and something herbal. Lemon and Dijon bring the brightness, and the thyme, rosemary and lavender in herbes de Provence add a savory depth plain paprika can't.
Makes 24 halves Prep 25 min Cook 15 min
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp Herbes de Provence with Lavender, crushed very fine
- Lavender Salt Grinder, to taste
- Lavender Pepper Grinder, to taste
- 2 Tbsp fresh chives, finely chopped, for garnish
Directions
- Set the eggs in a pot and cover with cold water by 1 inch. Bring to a boil, cover, turn off the heat and let stand 12 minutes.
- Move the eggs to a bowl of ice water for 10 minutes, then peel and halve lengthwise.
- Crush the herbes de Provence between your fingers or in a mortar so there are no woody bits.
- Mash the yolks with the mayonnaise, Dijon, lemon juice, herbes, salt and pepper until smooth.
- Pipe or spoon the filling into the whites. Finish with a twist of Lavender Salt and chives.
Make it your own
- Add a few crumbles of crispy bacon on top.
- Fill up to 1 day ahead and keep covered in the fridge; garnish right before serving.
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