Deviled Eggs

Deviled Eggs Recipe


This past weekend I saw coastal wildflowers blooming purple and yellow, misty morning vistas, colorful buoys and wave-whipped fishing boats. I saw a friendly covey of quail, flashy red-winged blackbirds, sleek, needle-nosed blue herons, and a single jack rabbit with ears tall and straight. There was crystallized honey the color of creamy butterscotch, and seals bobbing amidst the rocks at the surf line. I was visiting friends in Bolinas - the perfect overnight. We had a tasty dinner of mostly leftovers, morning coffee by a fire. When it came time to fall asleep, it was so quiet compared to nights in San Francisco, all I could hear was my heart beating. Even better than the peace and quiet, I came home with a sack of fruits from a monstrous avocado tree. These deviled eggs were part of our dinner spread, leftover from Friday's lunch, they made the trip north with me. The filling is mixed, mashed, and fluffed into a light herb-flecked dollop. Toasted almonds add the crunch, chive flowers bring the pretty. They're not technically deviled, as there is no paprika or mustard in this version, but you can always tweak the filling to your liking with either.

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I pulled over to look up the coast from the cliffs above Stinson Beach looking north. The morning grey had yet to clear. The next shot is the view when I opened my eyes in the morning from perhaps the best guest room ever. And my leftover box packed for Bolinas - soup, eggs, Josey Baker Bread, various toppings and condiments.

Deviled Eggs

 
 
 
 

Deviled Eggs

1 tablespoon dill seed
1 dozen eggs
1/4 cup Greek yogurt
1 teaspoon extra-virgin olive oil, plus more to serve
scant 1/2 teaspoon fine-grain sea salt
3 tablespoons finely snipped chives
2 tablespoons finely chopped chervil
1 tablespoon finely chopped dill
1/4 cup sliced almonds, toasted

Toast the dill seeds in a dry pan over medium heat until they deepen in color, a few minutes. Remove the seeds from the heat and allow them to cool, then gently crush them in a mortar and pestle.

Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil, then turn off the heat and cover. Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.

Cut each egg in half and use a spoon to carefully scoop the yolks into a bowl. Set the empty white aside. Mash and fluff the yolks with a fork. Add the Greek yogurt, olive oil, and salt. Continue to mix and mash until the yolk mixture is as smooth and creamy as possible. This takes a bit of time, but the result is worth it--the yolks become creamy, light, and airy.

Add the toasted dill seed and the chives, chervil, and dill to the creamed yolks, reserving a bit of each for garnish. Mix well to incorporate. Use a spoon to gather small balls of yolk, then use your finger to gently slide them into the whites. Garnish each egg with the reserved herbs, dill seed, chive flowers (if available), almonds, and a finishing drizzle of olive oil.

Serves a small crowd.

Prep time: 10 min - Cook time: 10 min

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Your Comments


Delyth Ambler
April 14, 2014

Every time my husband and I drive from vancouver to the States we always stop to get gas and devilled eggs at a little gas station in Blaine, Washington, just over the border. I also made some for the royal wedding to eat in the middle of the night, although I added too much oil and had to squeeze the filling through a piece of linen!

 

Jules @ WolfItDown
April 15, 2014

I love how you describe your trip, in such detail and yet some of the things are sometimes the scenes or impressions that can go completely over ones head, thankfully not yours though!
The "devilled" eggs look more like heavened eggs, they sound delicious, the perfect treat! x

 

Lisa @ Simple Pairings
April 15, 2014

Those are the most beautiful deviled eggs that I've ever seen. So delicate and elegant. The chive flowers are perfect. Also love how you used Greek yogurt in your filling - I imagine that it adds such creaminess and a brilliant refreshing value.

I dream of stumbling across a monstrous avocado tree like the one you speak of - one of my very favorite fruits, and the idea of picking one fresh from the tree makes my heart happy.

 

Emma Galloway
April 15, 2014

Yum to all of this! xx

 

Heidi, you always manage to paint the most inspiring pictures of your weekend trips in California. These deviled eggs look delicious; I love how well eggs, chive, and dill complement each other.

 

Benjamin
April 15, 2014

these remind me of my grandmother who made famous deviled -- or as she called them dressed -- eggs! thanks!

 

Penny P.
April 15, 2014

Heidi!
I love your food! Coincidentally, I made deviled eggs on Sunday, and have been enjoying a couple every day. No fresh herbs yet in Cleveland (snow again today)...but soon! Can't wait!

 

Jaime
April 15, 2014

What a great getaway -- Bolinas sounds like a nice place to visit, and your recipe looks delish.

 

Arthur in the Garden!
April 15, 2014

My favourite holiday because it means Spring!

 

Elita
April 15, 2014

Hello.
I make this Deviled eggs without salts, but with anshows /small slat fish/.

 

Katrina @ WVS
April 15, 2014

I could totally eat deviled eggs all day! Love them.

 

Shannon
April 15, 2014

My favorite part of this post is what the person holding the eggs is wearing!

 

Lisette
April 15, 2014

I will for sure be making these tonight, thanks Heidi!!!

 

Leeman
April 15, 2014

I just love deviled eggs and this recipe adds some more delicious ingredients than my original. Thanks as I will enjoy this new deviled egg recipe.

 

Francesca
April 15, 2014

A timely reminder for Easter, with an old fashioned and simple recipe. The addition of chive flowers adds colour. A good idea.

 

Anonymous
April 15, 2014

Love using Greek yogurt rather than mayo, and the herb combination sounds divine. Chive flowers came home today from new Asian market. Yum!!

 

Marina
April 15, 2014

thank you for the reminder about my childhood. My mom used to make them with all different toppings and stuffing. They were simply delish!

Have a happy Easter!

 

Carol
April 15, 2014

And it's all presented in a carton that held the most splendido wine: Domaine Tempier, so hope you were the lucky consumer of that too!


;) good eye Carol.

 

jade o'donahoo
April 15, 2014

This post has me yearning for a return to California. I visited once back in 2007 and it absolutely floored me. I has a misconceived idea that the US was full of fast food and void of fresh produce. Silly me. I think it (san fran) is the only place, other than my home here in Melbourne, that I would be happy to live the rest of my life!
Gorgeous photos Heidi. X

 

Chrissy
April 15, 2014

I love deviled eggs. So underrated!

 

Lori
April 15, 2014

I LOVE this post. So sweetly written. xo

 

Angel Reyes
April 16, 2014

They looks beautiful! I love using dill in them as well. I'll be having some for Easter, next to the colored eggs!

 

diary of a tomato
April 16, 2014

Double dill deviled eggs, brilliant!

 

Teresa
April 16, 2014

Living in Petaluma, I take the drive thru Pt Reyes National Seashore as often as possible in spring, just to experience those "purple and yellow, misty morning vistas" (and eat at some wonderful little places along the way...). You've lifted deviled eggs to another realm here. Thank you; you never fail to open my eyes to new vistas in the culinary world as well.

 

Berndy
April 16, 2014

I make my Deviled eggs with pickled eggs for a more interesting taste.

 

Wren
April 16, 2014

Beautiful writing and an elegant array of food. I love that you were able to share leftovers and a simple coffee -- a perfect time among friends, without any fuss :-) PS glad that you have been able to enjoy Spring unfolding!

 

They look delicious-- nothing beats deviled eggs! What might you substitute for almonds? I bet they give it a nice crunch, but I'm afraid of food allergies.

 

Mary
April 17, 2014

Simply beautiful eggs, I've never used dill seeds before - lovely!
Mary

 

TasteofBeirut
April 18, 2014

I am not an egg lover, but your photo is inspiring me to make at least deviled eggs this week; especially with the newly acquired henhouse with about 30 or so fresh eggs a week, got no excuse!

 

LittleContessa
April 18, 2014

Hi Heidi! I love your dishes and would love to serve them to guests. However, I'm terrible at grouping together 2-3 dishes that would complement each other. It would be wonderful if -- when you post a recipe (e.g., an entree) -- you included a link to a couple of dishes that you think it would go nicely with. It may seem like a small thing but it help (me) immensely! :)

 

aqua6
April 18, 2014

I love Bolinas, so many great memories of trips there. We just stayed near Muir Beach the weekend before your trip and had a great time. I love anytime of year there but warm spring days are especially great.

 

Evie {Domestic Whimsy}
April 19, 2014

Recently, I got a big craving for deviled eggs and I never did end up making them. This has inspired me to give it a go and try using almonds, which I'd not thought of. Thanks for the inspiration!

 

Allyson
April 21, 2014

I just made these for Easter. Coincidently, it was the first time I've ever made, or actually eaten, deviled eggs. They were fantastic. I used pistachios instead of almonds, and couldn't find chervil or dill seed, but they were so much better than I had imagined. My fiance, who loves deviled eggs, declared them the best he's ever eaten.

 

Frank
April 26, 2014

O those deviled eggs look amazing!

 

Wow, thoughtful touch to add Greek yogurt to the cooked yolk. Would love to try this with ramps, too. :)

 

Eileen
May 3, 2014

These are the most beautiful deviled eggs I've ever seen. With all the great herbs you use I bet it packs a great flavor! And love the addition of the Greek yogurt! You have so many wonderful recipes.

 

These deviled eggs have my mouth watering. Everyone loves a good deviled egg and the presentation of these has me inspired to work up some gorgeous appetizers soon on www.Confectionalism.com.Thanks for the inspiration.