A delicious twist on classic deviled eggs using the first wild harvest of the year!
Deviled eggs are a delicious snack and make the perfect tray to bring to potlucks and Easter lunches. By adding field garlic, you can bring your deviled eggs to the next culinary level.
It has been almost an entire year since I first set my feet down on the property that was to become our future home. One of the first things I noticed, besides the beautiful trees and large garden, was the the yard was covered with field garlic.
If I were to put a bet on it, I’d say we have just as much field garlic as we do grass. Whenever my husband is out on the tractor mowing the lawn, it smells of garlic! Not cut grass.
Field garlic isn’t the only thing we have in abundance right now. We are also drowining in eggs!
We love making hard-boiled eggs for snacking. They are easy to grab and go and are an excellent source of protein. Hard-boiled eggs go fast here but if I want to make sure they go even quicker, I make deviled eggs.
How to Make the Perfect Hard-Boiled Egg
The secret to a perfect deviled egg is by first creating the perfect hard-boiled eggs. Boiling eggs can be a bit of a learning curve. When I first began, the amount of times I overcooked my eggs was ridiculous. Now it is like second nature!
Begin by filling a pot with water and bringing it to a rolling boil on the stovetop over high heat.
When the water is boiling rapidly, carefully place the eggs into the water and set a timer for 12 minutes.
While the eggs are boiling, fill a bowl with ice water. When the eggs are finished boiling, turn the stove off and immediately remove the eggs from the boiling water and into the bowl of ice water.
Set them aside for an hour. When the eggs are fully cooled, they can be stored in the fridge.
What You Will Need to Make Deviled Eggs
To make Deviled Eggs with Field Garlic, you will need;
- 12 hard-boiled eggs
- Mayonnaise
- Field Garlic
- Salt
How to Make Deviled Eggs with Field Garlic
Making deviled eggs is very un-complicated. Start by peeling the shells off of your hard-boiled eggs, you can find a brief tutorial above. A trick to peeling the shells is to only peel the eggs once they are cold. I find that they peel much better once the eggs have been in the fridge for a few days. You may want to boil the eggs a day or two ahead of time!
Slice the eggs in half and scoop out the yolks into a bowl. Set the now hollow eggs aside.
In a second bowl, measure 2 cups of mayonnaise and 1 cup of yolks. You will want to lightly pack down the yolks to fit as many as possible. Use a hand mixer to blend the yolks and mayonnaise together. Add in a pinch of salt and continue to whisk until they are fully combined and smooth. You want to avoid any visible chunks of yolk.
Wash and cut your field garlic into small pieces and add it into the yolk mixture. Use a fork or a spoon to gently incorporate the field garlic.
Spoon the yolk mixture into piping bag. Gently squeeze out the mixture back into the eggs, where the yolk once was. You can fill them up as much or as little as you would like.
Add extra field garlic or toasted paprika to the tops as garnish. Keep deviled eggs stored in the fridge until you are ready to serve them.
What is the difference between field garlic and chives?
You can definitely use chives instead of field garlic in this recipe. Chives and field garlic are very similar and only differ slightly in the flavour. While chives are more related to onions, field garlic tastes more on the garlic side.
Field garlic is one of the earliest wild harvests we find in the Spring. It’s our first sign that warmer days are coming!
Deviled Eggs with Field Garlic
A seasonal twist to a classic deviled egg. Made with the first wild harvest available.
Ingredients
- 12 Eggs
- 2 cups mayonnaise
- 3 tbsp field garlic
- 1 tsp salt
- 1 tsp paprike (optional)
Instructions
- Over high heat, bring a large pot of water to a boil.
- When the water is boiling, gently place the 12 eggs into the water and boil for 12-15 minutes.
- Remove the eggs from the water and allow to chill before moving onto the next step.
- When the eggs are cool enough to work with, peel the shells off the eggs and slice the eggs in half.
- Spoon out the yolks into a bowl and set the now empty egg whites to the side.
- Combine 1 cup of the egg yolks with 2 cups of mayonnaise and whisk until smooth.
- Add 2 tbsp of field garlic and salt into the yolk mixture and use a spoon to gently combine.
- Spoon the yolk mixture into a piping bag.
- Use the piping bag to fill the egg whites with the yolk mixture.
- Top the eggs with the remaining field garlic or paprika.
Notes
- Substitute field garlic for chives if available.
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