The herb garden in my backyard is one of my most favorite things about summer. With rains over the past couple of days, it has absolutely exploded into a crazy green beast that is taking over the side of my yard. I couldn’t be happier.
While this recipe didn’t even make a dent in the plethora of herbs, they sure do highlight the bold, bright aroma that comes from growing your own. The depth of flavors is drool-worthy. And while I, sadly, had to purchase the cucumber until mine burst forth with a vengeance in the vegetable garden, the crunch is a nice pairing to the smooth yolk filling.
1 qt water
1 shallot, chopped
1 Tbl fresh coriander or cilantro, minced
1 Tbl fresh dill, minced
1/3 c real mayonnaise
salt + pepper, to taste
1 Tbl spicy mustard
1/2 c cucumber, cubed
paprika for dusting
fresh dill for garnish
Bring water to boil and gently lay in the eggs. Turn to low heat and let simmer for 12 minutes.
While the eggs boil, prepare the shallot and herbs.
Once the eggs finish boiling, scoop out and place in a colander. Running cold water over the eggs for 2 minutes. Let sit for one minute and then, again, run under cold water for another minute. (Eggs peel best when they have cooled.)
To peel the eggs, lightly tap the egg all around the middle until the shell is partially cracked. Then puncture the shell and begin to unwrap the hard-boiled egg. Carefully rinse away any remaining bits of shell from the peeled eggs.
Cut eggs in half. With a small spoon, scoop out the yolks and place in a medium size bowl.
In the bowl, add in the mayonnaise to the yolks. Mash until creamy. Add in shallots and fresh herbs. Mix.
Next, add in salt, pepper, and paprika. Lastly, add the spicy mustard and thoroughly combine. Chop the cucumber.
To each egg half, fill will a heaping spoonful of the yolk filling.
Top with cucumber.
Sprinkle with paprika and garnish with a sprig of fresh dill. Eat immediately... which is what I did because I couldn't help myself! However, I really prefer (when I have the patience) to place in an air tight container and let chill for 30 minutes before serving.