Even though it is early in the growing season, there are several herbs in my garden that are ready for use. Rosemary and chives are both perennials, causing them to return year after year with little to no effort on my part. In fact, rosemary is evergreen in my garden, so I can harvest it in the middle of winter for use in all kinds of savory soups, casseroles, and roasts. The third herb is parsley, which is not a true perennial, but a biennial. In my garden, this herb is green most of the growing season. When it enters its second year, it shoots up big flowers that look much like its relative, Queen Anne's Lace. It happily reseeds for the following year, but is not nearly as hard to control as its cousin.
Combining these fresh, verdant flavors really take deviled eggs to a whole new level.
Herbed Eggs Mimosa
12 hard boiled eggs
2 Tbs mayonnaise
1 Tbs Dijon mustard
1 tsp horseradish
1 tsp fresh rosemary, minced
1 tsp fresh chives, minced
1 tbsp capers, chopped
1 tsp fresh parsley, chopped, plus additional for garnish sea salt, freshly ground black pepper
After removing shells from eggs, cut in half lengthwise. Remove yolks and place in a food mill. Set egg whites on a serving plate. Run yolks through the food mill and into a medium sized bowl. Add mayonnaise, Dijon, horseradish, rosemary, chives, parsley and capers, stir to combine. Use a small spoon to transfer yolks into whites. Garnish with fresh herbs.