Deviled Eggs with Minced Vegetables and Cornichons

I have always loved deviled eggs and yet I don’t make them nearly enough! When my children were young, I used to make them at Easter as a way to use up all the dyed eggs they made. Deviled eggs are really very easy to make and you don’t even need an exact recipe.

So in honor of Easter, I hard boiled some eggs and made a nice batch of deviled eggs. (I really enjoyed them!)  I spruced mine up with colorful minced vegetables (chopped into very small bits), and finely chopped cornichon pickles. My Grandma always told me her secret was a little dijon mustard, so I added that too.


(add more or less of the ingredients below depending how many eggs you use)

  • 8 – 12 hard boiled eggs
  • 2 – 3 TB. of minced red pepper
  • 2 – 3 TB. of minced yellow pepper
  • 2 – 3 TB. of minced green onions
  • 2 TB. of chopped red cabbage
  • 2 TB. of chopped parsley
  • 2 – 3 TB. of mayonnaise
  • 1 TB. of dijon mustard
  • 1 – 2 TB. of pickle juice
  • Salt & pepper to taste
  • smoked paprika

(other optional minced vegetables could be celery, radishes or carrots)

Processed with VSCOcam

* First add the eggs to a pot of boiling water and let boil for ten minutes.  Have a bowl of ice water ready in the sink. When ten minutes is up, using a slotted spoon, place them in the ice water to stop them from cooking any further.

* Mince all of the vegetables in tiny pieces and set aside.

* Crack the eggs all over by lightly rolling them on a hard surface. Starting at the fat end begin to peel them under running water.

Processed with VSCOcam

* Cut the eggs in half and separate the yolks from the whites and put them in a separate bowl.

Processed with VSCOcam

* Using a fork mash the yolks with the mayonnaise, mustard and pickle juice and stir until smooth and creamy. Add the minced vegetables to the yolks, and stir together well. (reserve some for topping). Spoon the mixture into each egg white and decorate the tops with the remaining minced vegetables and pickles. Add some fresh ground salt & pepper and a dash of paprika.

Processed with VSCOcam

If you don’t eat the deviled eggs all up at once (which is tempting), some of the eggs can be added to a green salad like this watercress, cucumber and asparagus one. This makes the salad extra spring like and delicious!

Processed with VSCOcam

Enjoy, and have a Happy Easter!


This article has 2 comments

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>