Deviled eggs are the underdog side dish at summer picnics and potlucks but can be mildly addictive if made well!. Our secret to tasty deviled eggs are good mayo, fresh herbs, and a chopped pickle. With the farm hens providing us with an abundance of eggs, we look to this recipe to use up a dozen or so . Although we kept the recipe to a half dozen eggs, we highly suggest you double the recipe, you’ll thank us!

Ingredients:

6 eggs hard boiled eggs
2 tablespoons thinly sliced chives
1/4 cup minced sour pickle
2-3 tablespoons mayo
2 tablespoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon sea salt

Directions:

Once your eggs are boiled, carefully peel away the shell, then slice in half. Remove the yolk and place in a food processor.
Use the pulse button to puree the yolk then add the remaining ingredients (except pickle) and continue just until well incorporated. Fold in the pickle, taste and adjust seasonings as desired.
Scoop small portions with a spoon then gently fill the boiled egg whites. Sprinkle with chives blossoms, chopped parsley, or paprika.
Store in the fridge until ready to serve.