missing my herb garden

I'm missing my container herb garden tonight.

Red Basil
 



Oregano

 

Mint

the post in which you learn I'm not a skilled food photographer.

Well, you likely could tell that already. Moving on...

Deviled Eggs!

Growing up, we ate deviled eggs only once a year, on Easter. We would crack a ton of boiled eggs, mix them with mayo and sprinkle paprika on top. It was also the only time each year that we used paprika. No joke, we had an eons old jar of paprika in the cabinet whose only joy was to be sprinkled on deviled eggs once a year.

Once I discovered this recipe, our family quickly learned that deviled eggs don't need to be confined to once a year feasts or stuffy parties. I don't make them often, but they are a crowd pleaser whenever I put them out.

I don't remember where I found this recipe, but if anyone does know, please let me know so I can credit the right source. I didn't create this recipe myself, but I sure love it!

 

 

Deviled Eggs

6 hard boiled eggs
1/4 cup light mayo
1 tsp white wine vinegar (can sub rice vinegar in a pinch)
1 tsp Dijon mustard
1/2 tsp dry dill
1/4 tsp garlic powder
salt to taste

Boil, cool and peel eggs.

Cut in half vertically and place yolks in small mixing bowl. Reserve egg whites.

Using a fork, mash up the yolks and mix with remaining ingredients. Taste mixture and add a little salt to taste.

Carefully scoop a heaping teaspoon of filling back into the reserved egg whites. Serve and enjoy!