Chive blossom deviled eggs

Full of bright chive flavors, these deviled eggs are perfect for a summer meal or cookout. They contain both chives and the chive blossoms for an extra kick of onion flavor and a pop of color.

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Summer time is here and we are into the season of eating outside much more often for things like grilling and picnics. Deviled eggs are a summer cookout and picnic staple for us. All my life there has been a platter of deviled eggs present at any summer party, picnic, and gathering. 

These deviled eggs feature fresh chives from the garden, but they also contain the lovely purple chive blossom flowers. The flowers that form on chives are edible and they are delicious. They taste like chives, but with a little extra texture, and I think a bit more onion flavor. 

How do you make hard boiled eggs? I've tried all the tips and tricks over the years for making the "best" hard boiled eggs. I still find it mostly comes down to luck for me as to whether or not they will peel easily and nicely.

To make hard boiled eggs on the stove top, I place the eggs in a pot with a lid. Cover the eggs with water and bring to a boil over medium heat. Once the water boils, I leave them boil for about a minute and then remove the pot to a pot holder on the counter and set the timer for 13 minutes. 

Once the timer goes off, I carefully drain the hot water and then add cold water. Switch out the water a couple times and then let the eggs sit in cold water until they are cooled to touch. Then I roll the eggs on the counter and peel them.

Alternatively, I will cook my eggs in my steamer for about 15 minutes and those usually turn out well too. When they are done, I'll place them in a bowl of cold water and switch it out a couple times to cool them. Then I roll and peel the eggs. 

I know many people use other techniques for making hard boiled eggs. You can use whatever is your favorite method.

Once your eggs are cooked and peeled, you can halve them lengthwise and then you are ready to make your deviled eggs. Gently pop all the yolks into your mixing bowl and then you are ready to flavor them up however you like.

I'm always looking for ways to use herbs from my herb garden this time of year while they are fresh and flavorful. And I love the extra pop of color and flavor that some of their flowers also add to dishes. Chives are very abundant right now and easy to use.  

I also like to preserve my herbs for use year round. Check out these posts on How to Dry Herbs in the Oven and How to Freeze Basil in Olive Oil. 

Yield: 6 servings

Author: Amy (Savory Moments)

Chive Blossom Deviled Eggs

Full of bright chive flavors, these deviled eggs are perfect for a summer meal or cookout. They contain both chives and the chive blossoms for an extra kick of onion flavor and a pop of color.

Ingredients

• 6 large eggs, hard boiled and peeled
• 1/3 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh minced chives, plus more for garnish
• 1 teaspoon fresh minced chive blossom flowers, plus more for garnish
• salt and freshly ground black pepper, to taste

Instructions

1. Halve the hard boiled eggs lengthwise. Carefully pop out the yolks into a medium bowl. Place the egg whites on a plate or deviled egg tray.
2. In the bowl with the yolks, add the mayonnaise, Dijon mustard, chives, chive blossoms, and salt and pepper. Using a fork or a potato masher, mash everything together until smooth.
3. Stir well and check for seasoning. Use a small spoon to transfer the yolk filling back into the egg halves, trying to evenly distribute it.
4. Top with extra chives and chive flowers, of desired.
5. Cover and refrigerate until serving time.

Recommended Products:

Deviled Egg Tray

Potato Masher

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I hope you give these chive blossom deviled eggs a try! Let me know in the comments below.

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Check out these other recipes using fresh garden herbs:

Parsley & Sage Walnut Pesto

Cheddar & Thyme Yellow Squash Biscuits  

Pineapple Sage Pound Cake

Dill Pickle Quick Bread

Sharp Cheddar & Chive Quick Bread