Herbed Deviled Eggs

Herbed Deviled Eggs

Ingredients:

• 8 large eggs

• 2 1/2 tsp Dijon mustard

• 1 1/2 tsp lemon juice

• 1/3 cup mayonnaise

• 1 tsp chopped fresh basil leaves

• 1 tsp chopped fresh chives

• 1 tsp chopped fresh parsley

• 1/8 tsp cayenne pepper

• salt to taste

1. Place eggs in a medium saucepan and fill with water to one inch above eggs. Bring to a boil over medium-high heat. Reduce heat to medium-low (water should still boil but gently), cook for 5 minutes. Remove from heat, cover and let stand for 5 minutes.

2. Transfer eggs to a cold water bath to cool. Let sit in bath for 5 minutes.

3. Peel eggs. Halve lengthwise. Gently remove yolks to a medium-sized bowl. Place whites on a plate or platter.

4. Mash egg yolks with a fork or blender on low speed. Stir in mustard, mayonnaise, herbs, pepper, salt and lemon juice.

5. Fill egg whites with yolk mixture.

6. Cover and refrigerate for about 1 hour, until chilled.

7. Garnish with chopped herbs and a dash of cayenne if desired.

Yields: 16

Notes&Tips:

• Deviled eggs are made in many places throughout the world. In Guyana, our deviled eggs is a simple recipe that consists of adding mustard, butter and hot pepper to the yolks; mash with a fork and fill the whites. There are probably a million (or more) different recipes for deviled eggs. Just take your pick. And they are all good; that is, if you are a fan of deviled eggs.

• This is a simple recipe using fresh herbs and mustard with a bit of cayenne. It just gives a hint of spiciness.

• Use the extra filling on toasted bread or crackers, or even as a dip for carrots and celery.