Description
Deviled Eggs with Spring Herb are creamy and flavorful with chives, parsley, and dill. Perfect fresh appetizer for brunch or spring gatherings.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh dill, finely chopped
Salt and pepper, to taste
Paprika, for garnish
Instructions
1. Place eggs in saucepan, cover with cold water, and bring to boil.
2. Cover, remove from heat, and let sit 12 minutes.
3. Transfer eggs to ice bath to cool.
4. Peel eggs and slice in half lengthwise.
5. Remove yolks, mash with mayonnaise, mustard, vinegar, salt, and pepper.
6. Stir in chives, parsley, and dill.
7. Spoon or pipe yolk mixture back into whites.
8. Sprinkle with paprika and serve.
Notes
Use a piping bag for elegant presentation.
Substitute Greek yogurt for lighter filling.
Add smoked paprika or cayenne for spice.
Prepare ahead and refrigerate.
Add diced radish or cucumber for extra crunch.
- Prep Time: PT15M
- Cook Time: PT12M
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American