Seasonal Flavors: PJ’s Deviled Eggs

Photo: Denise Zito.

I don’t know about you, but I find myself thinking about my recent life in three stages: BC, DC, AC (before covid, during covid, after covid).

I met PJ at the last party I gave BC. It was New Year’s Eve 2019, and happily it was one of the best parties we ever gave. Our neighbor John asked if he could invite his sister and brother-in-law, and it was nearly an instant friendship—except for the fact that we didn’t meet again in person for two and half more years.

PJ and Tom have now retired here, purchased a home, and settled in. She is a great cook. We had an outdoor potluck feast last summer where she brought her deviled eggs. There was something different and decidedly delicious about those eggs, and she agreed to share the recipe.

The night of the party, our three hens had joined in, to the delight of our guests. They were strutting around and posing for photos. PJ took the picture seen here. The next morning, alas, we discovered that all three hens had been murdered. Foxes must eat too, I suppose. 

PJ’s Deviled Eggs

  • 1 dozen hard-boiled eggs
  • ½ cup mayonnaise
  • 3 T sour cream
  • 1 T Dijon mustard
  • ¼ cup finely chopped red onion
  • 1 T fresh dill, or 1 tsp dried dill
  • Salt and pepper to taste.
  • Optional: hot sauce to taste
  • Choice of garnish: olives, basil, paprika, bacon

Slice the eggs in half and remove the yolks.  Mash the yolks with the other ingredients, except for the garnish.

Fill the eggs with the yolk mixture and garnish as desired.

This recipe is basic and can be adjusted to your taste, i.e., more mayo and sour cream if you prefer the yolk mixture to be runnier.


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