Herbed Deviled Eggs – a delicious recipe with eggs, mayonnaise, mustard, parsley, fresh chives, dill. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Put eggs in a single layer in a saucepan.Pour in enough cold water to cover eggs by 1 inch. Bring to a full boil over high heat. Remove saucepan from heat, cover and let stand for 10 minutes. Fill a large bowl with ice water. When eggs are done, immediately drain pan and plunge eggs into ice water. Let cool in ice bath for 2 minutes. Peel eggs carefully, keeping whites intact.
2
Cut eggs in half lengthwise and carefully remove yolks to a small bowl. Mash yolks with a fork until smooth. Stir in mayonnaise, mustard, parsley, chives and dill. Season with salt and pepper.
3
Using a teaspoon or a pastry bag fitted with a star tip, fill egg white cavities with yolk mixture. Sprinkle herb garnish over eggs, if desired. Serve immediately, or cover and refrigerate for up to 24 hours (garnish with herbs just before serving).
426
kcal
Calories
35
g
Fat
3
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 large eggs, 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh parsley, and more.
Yes, Herbed Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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