Maybe you are hosting a bookclub or birthday party. There is a potluck or social event coming up and you need an easy dish to bring. Deviled eggs were popular during the Roman empire and have been a common appetizer in the US since the 1900’s. There is a misconception that they are difficult to prepare. You certainly do not need to pipe the cooked yolks into the white shells. It does take some planning to boil and cool the eggs but then you can do the rest of the preparation in less that 15 minutes. The fun thing about deviled eggs is all the creative and “fusion” options that can be used as seasoning to the standard recipe to give it contemporary flavor . Curry powder, chutney, wasabi, umami, five spice powder, za’atar, or berbere. Don’t be afraid to experiment with all manner of ethnic food sauces, condiments, spice blends and ingredients. Every time I bring deviled eggs to an event there is excitement and they quickly disappear. They are a rare treat these days.
Deviled Eggs With Herbs
Hard boil 6 medium eggs. See tips below. While they are cooling….
Make 1 heaping tablespoon of fresh green herbs-tarragon, mint, fennel, dill, cilantro, oregano, marjoram, parsley, or basil are some options. Put this in a medium size bowl and add in….
5 TBSP of mayonnaise.
1 TBSP of milk
Once the eggs are at room temperature and peeled, cut them in half with a sharp knife or other tool. I like to wipe the blade with a wet paper towel between cuts to keep the eggs very clean from stray yolk. Scoop out the cooked yolks and add these to your bowl. Use a fork to mash them into the other ingredients until you have a smooth, even consistency. Use a spoon to heap a generous portion into each egg half. It really helps to have a special deviled egg plate/platter to keep your appetizer in place. It is a bonus if you can find one with a lid for easy transport and storage. You will need to refrigerate until ready to serve. The eggs will start to dry out if they are left out uncovered or stored for more than 12 hours.
Garnish with paprika or leftover herb mixture.
Excess herbs can be used in a green goddess type dressing or guacamole.
Tips: Do not use an egg cooker. Instead 1) fill a large stainless steel pan with water 2) Bring the water to a rolling boil 3) Turn off the heat 4)Let sit for 10-15 minutes 5) Make sure the eggs are fully covered with water the entire time and turn occasionally 6) Once cooked, remove the eggs, run under cold water 7) Crack the eggs and let cool for 15 minutes. 8) Roll the eggs on a hard surface and proceed to peel them very carefully. It is best to use older, store bought eggs. Fresher or home grown eggs tend to have thin shells and thick “skins”. These are just hard to peel and leave messy looking eggs to present.
We are used to viewing plants like thyme, oregano and basil as medicine. The herbalist should not underestimate the use of humble parsley as well.
Latin Name: Petroselinum sativum or crispum, latifolium
Botanical Family: Umbelliferae/Apiaceae (parsley/carrot)
Parts Used: leaves, seeds, 2nd year roots
Energetics: Root-sweet, bland, moist, neutral. Leaves-pungent/spicy
Element: air
Emotional/Spiritual Uses: To support being receptive, accepting, open minded and adaptive. Parsley allows one to embrace receiving and listening when it comes to communication and relationships. Yin in energy, it encourages connection, harmony, equanimity, unity, and creativity. Choose this herb when you desire to be more fluid and less solid/rigid with your emotion and worldviews.
Contraindications: inflamed or “weak” kidneys, medicinal use in pregnancy especially the root and seeds. Always be sure to positively identify any member of the parsley/carrot family as they can look very much alike and some species are very poisonous. Pay close attention to the root structure and color. As well as any color or spots on the stem when doing your ID.
Parsley can be an annual, biennial or perennial depending on your ecosystem. It has a long, thin, singular, white, spindle shaped taproot. This produces an erect, grooved, glabrous/smooth, stem that becomes many angular branches. Leaves are ternate, pinnate, decompound, darker green, and somewhat shiny. These can be flat or curly. Flowers are white or greenish yellow, arranged on a hollow stalk, in a compound umbel. The round, numerous fruit dry and split into one, tiny, semi flat, ovate greyish brown seed. This plant has a distinctive smell due to the volatile oils common to all plants in the botanical family.
Historically this herb has been used to treat urinary tract infections, edema kidney/urinary/gall stones or gravel, gout/uric acid crystals, digestive issues (bloating and gas), menstrual problems/cramps, postpartum hemorrhage, prostate issues, low fever, viruses, rheumatism/arthritis, congested lungs, asthma, jaundice, conjunctivitis/eye inflammation, anemia, and bad breath It is known to support better function of the liver and spleen. Externally it has been used to treat mastitis, insect bites, swollen glands/lymph nodes, bags under the eyes, dry skin, nits/lice, bruises, sprains, cancer/tumors. Parsley makes a nice hair rinse.
Parsley root, gravel root, ginger root, dandelion root, and marshmallow root
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