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Elevate Your Deviled Eggs with Fresh Herbs

Deviled Eggs with Herbs made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • Salt and pepper to taste
  • Paprika for garnish

Method
 

  1. Hard boil the eggs by placing them in a pot of cold water, then bringing it to a simmer.
  2. Once boiled, transfer the eggs to an ice bath for about 10 minutes to cool.
  3. Peel the eggs carefully under running water to remove the shells.
  4. Slice the eggs in half lengthwise and gently remove the yolks into a mixing bowl.
  5. In the bowl with the yolks, add mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth.
  6. Fold in the chopped herbs gently to maintain their freshness.
  7. Spoon or pipe the filling back into the egg whites to create a beautiful presentation.
  8. Sprinkle with paprika for garnish and additional flavor before serving.