Herbs de Provence is something you should just have on your shelf amongst the spices at all times. However if you want to make it yourself, here is what it typically includes, all dried: basil, thyme, tarragon, marjoram, oregano, parsley, rosemary, sage and fennel seed. That’s it, in general. I’ve seen some variations, but not by much. Just use equal parts, but you see why it’s easier to just have it lying around, all ready for use! That said, put that in a deviled egg with some pink sea salt and olive oil and you’ve got a tasty egg! This is continuing on with my goal to have 1001 deviled egg recipes and yes, I might be a bit insane.
hardboiled eggs – 6 of them went into this recipe so double for 12, of course
1/8 cup mayo
3 tbs stoneground mustard
1 tsp balsamic vinegar
1 tbs herbs de provence
dash pink sea salt – Himalayan is what I keep on hand
Cook, peel and halve your eggs. Place the yolks in a bowl and mix with all ingredients except salt. Your mixture should be of a nice, creamy consistency. If not quite, add a bit more mayo or mustard, tasting as you go until you find what you like. I find this is the key to great deviled eggs – tasting and adding as you go to see what tastes best. Everyone’s flavor palate is different so tasting is a great way to determine what you enjoy personally.
Fill each egg white half with a spoonful of mixture and sprinkle each on the top with just a bit of sea salt. For an added bite, add a small bit of chives to the top of each egg.