Deviled Eggs with Fresh Thyme
Deviled Eggs with Fresh Thyme
Today I went to a pot luck at the plantation and took some deviled eggs with me.
Attending the pot luck at the plantation was a ton of fun since we first got to decorate the plantation for the Christmas holiday before having lunch. We were given a bunch of vases, fresh pine and holly springs. I made a couple of vase arrangements and then made a couple of small ivy wreaths to put around the upstairs bedrooms. Everything looked so festive!
Adding mustard, mayonnaise, and sour cream to cooked yolks.
I wanted to bring something that was easy to make so I decided on deviled eggs with fresh thyme.
The first step in making deviled eggs with fresh thyme is to hard boil several eggs. You might want to make extra in case some eggs are hard to peel.
Cut each cooked egg in half and scoop out the yellow yolk into a bowl. I put the cooked egg yolks through a potato ricer so there are no lumps but you can also mash them up so no lumps are remaining. Depending on how many eggs you boiled, you will need to add less than a teaspoon of yellow mustard and a tablespoon of mayonnaise and sour cream. Stir until smooth. At this point you might need to add extra mayonnaise or sour cream. Be sure to taste the mixture at this point as you don’t want the mixture too dry tasting.
Fill up the egg whites using a pastry tip.
Add seasoning and fresh thyme.
Prepare a freezer type plastic bag with a pastry tip and scoop the mixture into the bag working the air out and zip it up securely.
Now fill each egg about a tablespoon of the mixture.
Season the dish with fresh thyme. I also sprinkled black pepper, dried dill, and paprika over the dish. To decorate the edges of the plate, I used a few sprigs of fresh thyme. Hold the seasoning bottles high up over the dish so you don’t get big clumps of seasonings in one small area.