Besides the fact that I adore eggs in any shape or form, they also go really well with chives. I thought about making an omelet with Cheese and Chives or Scrambled Eggs with Cheese and Chives and before chive season is over I'll probably make both those things but today I'm in the mood for deviled eggs, my all time favorite forbidden food.
Start with perfectly cooked eggs. Hard boiled eggs are easily overcooked causing a dark green circle around the yolk with a tinny after taste. Here's my technique for perfect hard boiled eggs--put eggs in a pan, in a single layer, cover the eggs with cold water, plus an inch more. Bring to a gentle boil over medium high heat. When water starts to boil, remove from heat, cover, and let sit for 15 minutes. Drain the hot water and soak the eggs in cold water until completely cooled. Farm fresh eggs are harder to peel than older eggs so I usually put my boiled eggs, if they resist peeling, in the fridge until they're very cold. Or I use older eggs.
I don't actually have a recipe for deviled eggs but I did measure as I was making this batch. They came out creamy and decadent and the recipe can easily be doubled or tripled for a crowd.
Deviled Eggs with Chives6 eggs
2 TBS chopped chives
3-4 TBS mayonnaise
1 TBS sweet pickle relish
1 tsp Dijon mustard
Few drops of Tabasco
Few drops of Maggi Sauce
1/4 tsp ground chipotle peppers
salt to taste
Carefully peel the eggs, cut in half lengthwise, remove the yolks and put in a mixing bowl.
Mash the yolks with a fork, add the rest of the ingredients and blend well. Taste and adjust the seasoning. Spoon egg yolk mixture into the egg white halves, arrange on a platter and sprinkle with more chives. Enjoy as hors d'oeuvres or part of a "this 'n that" meal.