Description
Creamy deviled eggs infused with fresh spring herbs like chives, dill, and parsley. These bright and flavorful bites make the perfect spring appetizer for brunches, picnics, and garden parties.
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 teaspoons Dijon mustard
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- Paprika for garnish
Instructions
- Place eggs in a single layer in a large pot and cover with cold water by 1 inch. Bring to a rolling boil, then remove from heat, cover, and let sit for 12 minutes.
- Transfer eggs to an ice bath and cool for 15 minutes. Peel carefully starting from the wider end.
- Slice eggs in half lengthwise and remove yolks into a mixing bowl.
- Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the yolks. Mash until completely smooth.
- Fold in chopped chives, dill, and parsley, reserving a small amount for garnish.
- Spoon or pipe the filling back into the egg white halves.
- Sprinkle with paprika and reserved herbs before serving.
Notes
- Use eggs that are 7–10 days old for easier peeling.
- For ultra-smooth filling, press yolks through a sieve or use a food processor.
- Prepare filling and whites separately up to 24 hours ahead, then assemble before serving.
- For a dairy-free twist, substitute mashed avocado for mayonnaise.
- Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70 kcal
- Sugar: 0 g
- Sodium: 65 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3.5 g
- Cholesterol: 95 mg