It’s time for “Saturday in the Park” and it’s almost the fourth of July. Oh yeah, that means it is time to go see Chicago at the Memphis Botanic Garden’s Live at the Garden Concert series. And it’s girls night.
Cooler carrying Memphians flock to the garden for good music in a beautiful setting with picnics and wine. The girls and I are planning on meeting at Whole Foods before the show to stock up on cheese, crackers and deli selections, but I decided to make some deviled eggs – cause what’s a picnic without deviled eggs, right?!
I love all kinds of deviled eggs. They are creamy and tangy and a little spicy. Today, I played up on the tang with the addition of some kosher dill pickles and tarragon vinegar. The perfect accompaniment to the sounds of Chicago.
Dill Deviled Eggs
2 tbsp mayonnaise
3 tbsp dijon mustard
3 tbsp tarragon vinegar
1 tsp smoked paprika
1 tbsp minced kosher dill pickles
1/2 tsp ground pepper
In a sauce pot, cover the eggs with water about 1 inch and bring to a boil on over medium high heat. Once the water boils cook for 12 minutes, then drain the boiling water and cover with cold water. Let the eggs cool completely.
Once the eggs are cool. Peel, halve and remove the egg yolks. In a mixing bowl, mix the egg yolks with the rest of the ingredients until combined. Put the yolk mixture in a zip top bag and cut off a tip. Pipe the yolk mixture into the hallowed egg whites. Sprinkle with paprika and garnish with any excess pickle pieces.