Herbed Deviled Eggs

My grandmother always made deviled eggs for Thanksgiving appetizers.  I’ve taken her recipe and added an assortment of herbs to make Herbed Deviled Eggs.

I love deviled eggs.  I could eat them for breakfast, lunch or dinner.  These are filled with chives, dill, parsley, and scallions.  Feel free to make substitutions and add a tablespoon any herb you like.  Tarragon would be a great addition.

What to gather:

 
Ingredients:
  • 6 eggs, boiled and cooled
  • 1/4 cup mayonnaise
  • 1 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon Tabasco sauce
  • 1 tablespoon scallions, minced
  • 1 tablespoon fresh chives
  • 1 tablespoon fresh dill
  • 1 tablespoon Italian parsley
  • 1/4 teaspoon Kosher salt
  • 1/8  teaspoon freshly ground black pepper
  • Paprika and Chives – Optional for garnish

Recipe Tips:

Want to make the best hard-boiled eggs?  Place the eggs in a saucepan, then cover them with cold water.  Water should be about an inch above eggs.  Place the eggs on the stove over medium-high heat.  Bring eggs to a boil, turn off heat and move pan aside.  Cover saucepan and let eggs sit for 8 – 10 minutes.  Pour warm water out and run cold water over eggs to continue cooling.  You can also prepare a bowl with water and ice and place the eggs in the bowl to cool down.

Do you want to up your deviled egg presentation game?   Don't just spoon in the yolk mixture.  Use a pastry bag with a tip to pipe the egg yolk mixture into the egg whites.

Equipment – A few of my favorites:

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Cuisinart DLC-2011CHBY Prep 11 Plus 11-Cup Food Processor, Brushed Stainless

Ateco Pastry Decorating Tip, Set of 3

 

The Recipe

These eggs are a great appetizer to serve at any holiday gathering and special celebration.  You may want to double the recipe, they disappear quickly.

Herbed Deviled Eggs

My grandmother always made deviled eggs for Thanksgiving appetizers.  I’ve taken her recipe and added an assortment of herbs to make Herbed Deviled Eggs.

Course Appetizer
Cuisine American
Keyword easy appetizer recipe, egg appetizer, vegetarian appetizer
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 202 kcal
Author Lisa Marie Todd

Ingredients

  • 6   eggs boiled and cooled
  • 1/4  cup  Mayonnaise
  • teaspoons  Dijon mustard
  • teaspoon  white wine vinegar
  • 1/4  teaspoon  Tabasco sauce
  • tablespoon  scallions minced
  • tablespoon  fresh chives
  • tablespoon  Fresh dill
  • tablespoon  Italian parsley
  • 1/4  teaspoon  Kosher salt
  • 1/8  teaspoon  freshly ground black pepper
  • Paprika and chives optional for garnish

Instructions

  1. Slice cooled and shelled hard-cooked eggs lengthwise. Separate the egg whites from the yolks then place halved egg whites onto a serving dish.
  2. In a food processor, add yolks, mayonnaise, Dijon mustard, vinegar, Tabasco sauce, scallions, chives, dill, parsley, salt, and pepper. Mix well until creamy. Adjust salt and pepper if necessary.
  3. Spoon egg white halves with yolk mixture. You can also use a pastry bag with a tip to fill the egg whites.
  4. Top with chives and paprika, if desired.

 

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