Here at HG we don't just consider the chick, but the big gal, her eggs and how to appreciate them.




Sweet Pea Deviled Eggs

This recipe and the following are my own creations to vary a bit fr


om the expected. Go ahead and design your whimsy. The pea tendrils are more available these days as local farmers have started featuring them as a special crop.

  • 6 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon grainy mustard
  • 1 tablespoon chopped shallot
  • salt to taste
  • Tiny sweet peas, fresh or frozen, very lightly steamed and cooled
  • Perky pea tendrils

Peel the cooled eggs and slice in half. Scoop out the yolks, place in a small bowl and mash, adding the mayonnaise, mustard, shallot and salt. Spoon some filling into the well of each egg white and then make a hole in the center of the filling. Mound some sweet peas in each hole and press down lightly so they don’t roll out. Garnish with pea tendrils.



Shrimp Deviled Eggs

My favorite as it will for many folks.

  • 6 hard-boiled eggs
  • 4 ounces cleaned cooked shrimp, chopped, plus extra for garnish
  • 1 tablespoon quality tartar sauce (such as Naturally Fresh-refrigerated)
  • 1 teaspoon horseradish
  • 1 1/2 tablespoon brandy or dry sherry
  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped garlic chives
  • 1 teaspoon fresh lemon thyme leaves
  • garnish with more chopped garlic chives

Half the eggs remove the yolks and mash; mix them with the shrimp and the other ingredients. Adjust the seasoning.

Fill the eggs with the mix and garnish each one with additional shrimp and garlic chives.



Recent Posts

Posts by Category

See all