With Easter over I feel certain that many of you have a plethora of dyed eggs, so let’s have another deviled egg recipe! This version is so fresh tasting! In this recipe I’ve used shallot, capers, Dijon mustard, chives, dill, a bit of mayonnaise, and for the acid, lemon juice instead of vinegar.
Anyone who has been following me for a while knows that I love to come up with new and creative deviled egg recipes. This is my latest and it’s fantastic!
I would have loved to have used fresh dill and chives, but with the harsher than normal winter we had I lost all of the herbs in my Wee Kitchen Garden. Here’s a tip for you on the chives, though. I use Litehouse brand freeze-dried chives for this recipe. They are amazing in that they retain the fresh chive flavor and rehydrated in the egg yolk mixture very well! I purchase mine at Kroger in the produce section and keep them on-hand for when I don’t have fresh chives.
The use of shallots in this deviled egg is because shallots are much more mild of an onion seasoning. By adding them you are able to have that onion essence without overpowering the filling flavors. The Dijon mustard adds a more subtle mustard taste and the white wine in Dijon really contributes a nice depth of flavor to the egg.
Instead of using vinegar as my acid in these eggs, I used lemon juice. The fresh taste of the lemon juice enhances the little bit of dill I’ve added and is a nice change from the typical vinegary deviled egg.
Lastly, the capers introduce a briny taste that balances everything else out beautifully. Because the Dijon uses wine instead of vinegar in its processing, and because I used lemon as my acid, instead of vinegar, the brine in the capers adds a piquancy you’d expect in a deviled egg.
These really are fantastic, and I hope you’ll try them!
- 6 eggs, hard-cooked, peeled, halved length-wise, yolks removed
- 2 tablespoons mayonnaise
- 1 tablespoon minced shallot
- 1 tablespoon freeze dried chives (or the same amount of fresh)
- 2 teaspoons capers, drained
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ⅛ teaspoon dried dill weed (or ¼ teaspoon fresh minced)
- salt and ground black pepper, to taste
- In a medium-sized bowl, add the egg yolks.
- Using a fork, mash the yolks until they are a fine crumble.
- Add the remaining ingredients and stir to combine.
- Add salt and pepper, to taste and stir to combine.
- Either spoon or pipe the yolk mixture into the egg whites.
- Cover and refrigerate until ready to serve.