Deviled Eggs

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.


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 deviled 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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