Pickled Garlic Deviled Eggs

img_4873Let me start by telling my ‘big fish’ story.  Yesterday afternoon I grabbed my pole, little tackle bag, a few worms from the compost pile and went to cast out a few times because I kept seeing them jumping.  It was really windy but I did catch a 4-5 pound bass-the biggest yet from our shallow cove.  The compost worms weren’t working so I used a small plactic minnow and bingo-it worked.  Of course I released him and he is back happily swimming in the lake!!

Now…something about food.

Who doesn’t love good ole deviled eggs.  Only once in my life have I had one that I didn’t like.  The filling was nothing more than yolk and miracle whip-no pickles, no mustard and no spices.  To tell the story, I was invited to attend Thanksgiving dinner with another family and instead of cooking the meal they opted to take everyone to an upscale country club to one of those massive buffets.  This is where I met this icky deviled egg.  You would think a dinner claiming to be elegant and traditional would have treated the eggs to a pretty swirl of filling and a festive garnish.  Sad that those little eggs made it to a place most eggs never dream of and then are treated like that.  Sad 😦

For these deviled eggs I used baby dills which are the best pickles EVER and pickled garlic that I picked up at a farmers market.  The garlic-seriously-I can eat straight from the jar.

  • 3 boiled eggs
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon plain Greek yogurt
  • 3 cloves pickled garlic, minced
  • 1 baby dill pickle, finely chopped
  • Salt and Pepper (if you want-I didn’t think it needed any)
  • Fresh or dried dill for garnish

Cream the egg yolks, mustard and yogurt together.  Add the pickled garlic and chopped dill pickle.  Mix well and stuff into egg white.  Sprinkle with dill.



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