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Classic Deviled Eggs with Spring Herbs

5 stars based on 5 votes

There are a million and one ways to jazz up deviled eggs – herbs, bacon, sriracha, crabmeat, toasted panko or, hey, all of the above. And as one who happily parks herself next to the deviled eggs at a party and calls it a meal, I can vouch for all of them. The thing is, once you have a good basic recipe, it’s not so much what you put on your deviled eggs that matters, it’s your technique in making them. It’s important to hard-boil the eggs properly so the yolks don’t overcook. And then it’s essential to smash the yolks through a sieve before combining them with the other ingredients (or just blend the entire filling in a food processor) to create a creamy, fluffy, lump-free filling without the need for gobs of mayonnaise. This is my go-to deviled egg recipe; adding spring herbs is a simple way to dress them up and make them just a little more flavorful. Feel free to omit the herbs or add your own favorite toppings.

ingredients (1 of 1)

To begin, place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.

Deviled Eggs with Spring Herbs 2 (8 of 8)

Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan). Tap each egg on the counter to crack the shell, then peel under cold running water.

mix 6 (1 of 1)

Slice the eggs in half lengthwise, remove the yolks, and place them in a small bowl. Arrange the whites on a serving platter, gently wiping them clean if necessary. Using a spatula, push the egg yolks through a fine sieve.

mix 5 (1 of 1)

This breaks up the yolks, making them easier to incorporate with the other ingredients. You’ll be amazed at the difference this step makes — you’ll have no lumps and the creamiest, fluffiest filling. (You can also mix the yolks with the other filling ingredients — minus the herbs — in a food processor for a similar result.)

mix 4 (1 of 1)

Combine the yolks with the mayonnaise, vinegar, mustard, Worcestershire sauce, salt, black pepper, sugar, cayenne pepper, and herbs.

mix 1 (1 of 1)

Mix until smooth, then taste and adjust seasoning, if necessary.

mix 2 (1 of 1)

Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. Then pipe the yolk mixture evenly into the egg white halves. (For a less fussy preparation, simply spoon the yolk mixture into the egg white halves.)

mix 3 (1 of 1)

Sprinkle with paprika and more fresh herbs, then serve and enjoy!

deviled eggs 8 (1 of 1)

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Classic Deviled Eggs with Spring Herbs

Servings: 1 dozen filled egg halves
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes

Ingredients

  • 6 eggs
  • 3 tablespoons mayonnaise, best quality such as Hellman’s, Best Foods or Duke’s
  • 1-1/2 teaspoons cider vinegar
  • 1 teaspoon whole grain mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon sugar
  • Pinch cayenne pepper
  • 1 tablespoon finely chopped mixed spring herbs, such as chives, parsley, dill or tarragon, plus more for serving
  • Paprika, for serving

Instructions

  1. Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan).
  2. Once cool, tap each egg on the counter to crack the shell, then peel under cold running water. Slice the eggs in half lengthwise, remove the yolks, and place them in a small bowl. Arrange the whites on a serving platter, gently wiping them clean if necessary. Using a spatula, push the egg yolks through a mesh sieve, then mash with the mayonnaise, vinegar, mustard, Worcestershire sauce, salt, black pepper, sugar, cayenne pepper, and herbs. (Passing the yolks through a sieve makes them much easier to mash without getting lumps but if you don’t want to bother, you can mix the yolks with the other filling ingredients - minus the herbs - in a food processor.) Taste and adjust seasoning, if necessary.
  3. Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to gently push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a 1/4–in [6-mm] hole.) Pipe the yolk mixture evenly into the egg white halves. (For a less fussy preparation, simply spoon the yolk mixture into the egg whites.) Sprinkle with paprika and more fresh herbs.
  4. Make-Ahead: The whole eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 filled egg half
  • Calories: 58
  • Fat: 5g
  • Saturated fat: 1g
  • Carbohydrates: 0g
  • Sugar: 0g
  • Fiber: 0g
  • Protein: 3g
  • Sodium: 62mg
  • Cholesterol: 81mg

Reviews & Comments

  • 5 stars

    I love this recipe. It was amazing. Will definitely make again and again.

    - Angela on September 14, 2017 Reply
  • How far in advance can these be made? Could I make them a day ahead? How should they be stored?

    - Eva on June 7, 2017 Reply
    • Hi Eva, The whole eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible.

      - Jenn on June 7, 2017 Reply
  • 5 stars

    I have only made deviled eggs with pickles, etc. and they were so so. These, with the addition of using the fine sieve were perfection. I added dill only. I did learn to use older eggs for easy peeling.

    - Barbara Dowtin on May 31, 2017 Reply
  • Hi Jennifer,
    Which herbs are in the photo? Inquiring minds want to know. Thanks!

    - Susan on April 18, 2017 Reply
    • Hi Susan, I used dill, tarragon, parsley and chives. ?

      - Jenn on April 19, 2017 Reply
  • 5 stars

    Another great recipe – similar to deviled egg recipes from the past but better! This will be my new “go to” recipe for deviled eggs. A hit at Easter dinner!

    - Chris on April 17, 2017 Reply
  • 5 stars

    Tried these today since I had so much leftover boiled eggs from Easter. Everyone really liked them! Easy to make and delicious; another great recipe!

    - Andrea on April 17, 2017 Reply
  • 5 stars

    Hi Jenn, I made these for Easter yesterday and topped them with smoked ham. They were wonderful and gobbled up in a flash! Thank you for the tip on the sieve — it really did make the filling nice and smooth.

    - Janet on April 17, 2017 Reply
  • Hi Jennifer,

    My husband hates mayonnaise and vinegar! If I substitute strained lemon juice for the vinegar, do you have a suggestion for a mayonnaise substitute? Maybe humus? I know this will not be traditional deviled eggs but maybe it will be tasty anyway.

    - Helane on April 12, 2017 Reply
    • Hi Helane, hummus could work here or you could try greek yogurt (although they will be more tart with greek yogurt).

      - Jenn on April 13, 2017 Reply

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