A recipe for Spring Chive Deviled Eggs from the kitchen of Monica Bliss

New Lebanon— In the spring, while most of my herb garden is freshly planted, my chives (and mint) have already gone wild. Chives are not only delicious, but I find myself in awe of their exquisite beauty, especially just before the buds bloom into flowers. If you’re lucky enough to be invited to a potluck when your chives are in bloom, these Spring Chive Deviled Eggs will wow the crowd! If not, host a party of your own, so you can share these tasty and gorgeous bites with friends. 

Spring Chive Deviled Eggs

6 eggs, hard boiled
1/3 cup mayonnaise (Not Miracle Whip.)
1/2 teaspoon Dijon mustard (I prefer Grey Poupon, but most Dijons will do.)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped chives
12 chive flowers

Slice hard boiled eggs in half lengthwise and remove yolks, set whites aside. 

Add yolks to a bowl. Stir in mayonnaise, Dijon mustard, salt, pepper, and the chopped chives.

Fill each white with 1/12th of the yolk mixture and garnish with a chive flower.

Wow your friends!