For the past few weeks, our toddler has been saying “Happy Sunday!” every time we sit down for a meal, regardless of the day. It’s quite nice and also a little awkward. In that spirit, we wish you Happy Easter, or happy middle of Passover, or happy plain old regular Sunday. Happy Sunday! If you’re celebrating today and there’s a frightening amount of candy involved, you might consider using the abundant protein in these festive eggs as a Blood Sugar Control Mechanism for all your little people (and possibly yourself), whether or not any of you like to say happy Sunday.
Herbed Deviled Eggs
Makes 24 pieces
1 dozen peeled hard-boiled eggs
1/2 cup homemade mayonnaise (or store-bought)*
2 teaspoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
Pinch of ground cayenne pepper, to taste
1/4 cup total mixed chopped herbs (measured after chopping)**
* If you use store-bought mayonnaise,
** I used tarragon, basil, and chives plus 1/4 teaspoon dill weed. Or try chervil or cilantro.
1. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl. Mash well with a fork. Add mayonnaise, vinegar, mustard, salt, black pepper and cayenne and blend well. Yolk mixture should have a creamy consistency. Stir in herbs. Taste for seasoning — it should be assertively flavored, since egg whites have virtually no taste.
2. Using a piping bag fitted with a star tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves. Garnish with additional herbs, if desired.