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Site by Eric Theise
A simple approach to deviled eggs—arugula enhances the rich fresh eggs.
Serves 6-12 people
Prep: 10 min • Cook: 10 min • Ready in: 20 min
Cover the eggs with water and bring to a gently simmer. Simmer the eggs slowly for 5 minutes. Remove the eggs from heat; cover and let stand 5 minutes. Rinse with cold water to cool. Refrigerate the eggs until well chilled.
Peel eggs. Carefully cut the eggs in half. Remove the yolks from the whites and transfer to a medium bowl. Stir the yolks with a fork, breaking the yolks into bits. Add the sour cream, mayonnaise and mustard and stir until smooth. Mix in the minced arugula and chives and season to taste with salt. Spoon the yolk mixture into the egg whites, dividing evenly. Garnish eggs with arugula leaves. Sprinkle tops with pink peppercorns. Serve or chill and serve within 3 hours.
Recipe from the Kenter Canyon Farms test kitchen