Oh my goodness, let me tell you about my love for Deviled Eggs with Parsley and Chives! These little bites of creamy perfection are always a hit at any gathering. I remember the first time I brought them to a potluck; they disappeared faster than I could say, “Who wants seconds?” There’s just something about the combination of hard-boiled eggs, a rich filling, and fresh herbs that makes them irresistible. Plus, they’re so simple to whip up! Whether you’re hosting a fancy brunch or just need a quick snack, these deviled eggs are the way to go. Trust me, once you try them, you’ll be dreaming of these delightful little morsels! So, are you ready to grab your apron and dive into this classic recipe? Let’s get started!
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt, to taste
- Pepper, to taste
These ingredients come together to create the most delightful filling, marrying the creaminess of the yolks with the fresh flavors of parsley and chives. I always make sure to use the freshest herbs I can find because they really elevate the flavor. Don’t worry if you don’t have Dijon mustard on hand; a little bit of regular mustard works just fine too! Just remember to taste as you go—it’s all about crafting that perfect balance to suit your palate!
How to Prepare Deviled Eggs with Parsley and Chives
Alright, let’s dive into the step-by-step process of making these scrumptious deviled eggs! I promise, it’s easier than it sounds, and you’ll be so proud of your delicious creation. So, let’s get cooking!
Step 1: Hard Boil the Eggs
First things first, we need to hard boil those eggs. Place your 6 large eggs in a pot and cover them with cold water—make sure the water is about an inch above the eggs. Now, bring the pot to a full boil over medium-high heat. Once it’s boiling, cover the pot, turn off the heat, and let the eggs sit for about 12 minutes. This method is my go-to because it really helps prevent that greenish ring around the yolks!
Step 2: Cool and Peel the Eggs
After the eggs have sat, it’s time to cool them down. Carefully drain the hot water and transfer the eggs to a bowl filled with ice water. This not only stops the cooking process but also makes peeling a breeze! Let them chill for about 5–10 minutes. When you’re ready to peel, gently tap each egg on a hard surface to crack the shell, then roll it between your hands to loosen. Start peeling from the wider end where there’s usually an air pocket—trust me, it helps!
Step 3: Prepare the Filling
Now onto the fun part! Slice each egg in half lengthwise and pop those yolks into a mixing bowl. You’ll want to be gentle so you don’t break the whites. Add in your 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, and the chopped 1 tablespoon fresh parsley and 1 tablespoon fresh chives. Sprinkle in some salt and pepper to taste. Using a fork, mash everything together until it’s nice and smooth. Oh, the smell of fresh herbs is heavenly!
Step 4: Fill the Egg Whites
Now, it’s time to fill those egg white halves with your creamy yolk mixture! You can use a spoon, but I love to get a little fancy and use a piping bag for a nicer presentation. Just fill the bag, snip the end, and pipe the filling into each egg white. If you’re feeling extra, you can garnish with a sprinkle of chopped parsley and chives on top. They’re so pretty, you might not want to eat them—well, almost!
Nutritional Information
Alright, let’s talk numbers! These Deviled Eggs with Parsley and Chives not only taste amazing, but they’re also packed with nutrients. Here’s a general breakdown of what you can expect per serving, which is two egg halves:
- Calories: 120
- Fat: 10g
- Protein: 6g
- Carbohydrates: 1g
- Sugar: 0g
- Sodium: 150mg
- Cholesterol: 186mg
Keep in mind that these values are estimates, so they might vary a bit depending on the exact ingredients you use. But hey, with a little protein and healthy fats, they make for a delightful appetizer that won’t derail your diet. Enjoy your delicious bites of goodness without the guilt!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for last-minute gatherings!
- Classic flavor that never goes out of style; everyone loves deviled eggs!
- Vegetarian-friendly, making them a great option for diverse diets.
- Fresh herbs like parsley and chives add a burst of flavor and color.
- Customizable to your taste; feel free to tweak the seasonings or add your favorite spices!
- Perfect finger food—easy to serve and even easier to eat!
- They look beautiful on any platter, making them an elegant addition to your spread.
Trust me, once you whip up a batch of these deviled eggs, you’ll understand why they’re a staple at every gathering. They’re not just delicious; they’re also a blast to make and share with friends and family!
Tips for Success
Alright, let’s make sure your Deviled Eggs with Parsley and Chives turn out perfectly every single time! Here are some of my favorite tips that have helped me avoid common hiccups in the kitchen:
- Use older eggs: Fresh eggs can be tricky to peel! If you can, use eggs that are a week or so old. They tend to peel much easier than super fresh ones.
- Don’t skip the ice bath: Cooling the eggs in ice water not only stops the cooking but also helps prevent that greenish ring around the yolk. Trust me, it’s a game changer!
- Mixing technique: When you’re mashing the yolks, use a fork for a nice smooth texture. If you want to get fancy, you can even push the mixture through a fine mesh sieve for an ultra-creamy filling.
- Taste as you go: This is key! Adjust the mayo, mustard, and seasonings to your liking. Everyone’s taste is different, so don’t hesitate to make it your own!
- Presentation is everything: For a little extra flair, you can sprinkle paprika or a dash of cayenne pepper on top of the filled eggs. It adds a pop of color and a hint of spice!
- Keep them fresh: If you’re making these ahead of time, store the egg whites and filling separately until you’re ready to serve. This way, the whites stay nice and firm, and the filling doesn’t get watery.
With these tips in your back pocket, you’re all set to impress your friends and family with your deviled egg skills! Happy cooking!
Variations
Now, if you’re like me and love to get creative in the kitchen, you’ll be thrilled to know that there are endless ways to jazz up your Deviled Eggs with Parsley and Chives! Here are some fun variations that will keep your taste buds dancing:
- Spicy Kick: Add a dash of hot sauce or a sprinkle of cayenne pepper to the filling for a zesty twist. You can also fold in some diced jalapeños for that extra heat!
- Smoky Flavor: Mix in a bit of smoked paprika or sprinkle it on top for a lovely smoky touch. It adds a depth of flavor that’s just divine!
- Herb Garden: Switch up the herbs! Try using dill, tarragon, or cilantro instead of parsley and chives. Each herb brings its own unique flavor profile that can completely change the vibe of your deviled eggs.
- Bacon Lovers: Crumble some crispy bacon into the yolk mixture or sprinkle it on top for a savory crunch. Who doesn’t love a little bacon with their eggs?
- Curried Delight: For a unique twist, add a teaspoon of curry powder to the yolk mixture. It gives the eggs a fantastic flavor and a beautiful golden hue!
- Cheesy Goodness: Mix in some finely grated sharp cheddar or crumbled feta for an extra creamy and cheesy filling. It’s a flavor explosion in every bite!
- Avocado Twist: Mash some ripe avocado into the yolk mixture for a creamy, dreamy filling that’s healthier and oh-so-delicious!
These variations not only keep things interesting but also allow you to customize your deviled eggs to suit any occasion or palate. So go ahead, experiment, and find your favorite combo. You might just create a new family favorite!
Serving Suggestions
Now that you’ve got your beautiful Deviled Eggs with Parsley and Chives all prepped, let’s talk about what to serve them with! These little bites are versatile, and they pair wonderfully with a variety of dishes and drinks. Here are some of my favorite suggestions to elevate your appetizer game:
- Fresh Salad: A light, crisp salad with mixed greens, cherry tomatoes, and a tangy vinaigrette complements the richness of the deviled eggs perfectly. It adds a refreshing crunch that balances the creamy filling.
- Charcuterie Board: Serve your deviled eggs as part of a larger spread with assorted cheeses, cured meats, olives, and crackers. It creates a delightful grazing experience that guests will love!
- Soup: Pairing these deviled eggs with a warm bowl of tomato basil soup or a creamy potato leek soup makes for a comforting and cozy meal. The contrast of temperatures is just divine!
- Brunch Favorites: If you’re serving these for brunch, consider accompanying them with fluffy pancakes, a quiche, or even a savory frittata. They add a lovely touch to your brunch table!
- Drinks: For beverages, light cocktails like mimosas or bloody marys are fantastic choices. The brightness of the drinks complements the flavors of the eggs, making a delicious pairing. If you prefer something non-alcoholic, a refreshing iced tea or lemonade works wonders too!
- Potato Chips: For a casual vibe, serve your deviled eggs with a side of crispy potato chips or veggie sticks. The crunch of the chips adds a fun texture and makes for easy snacking!
With these ideas, your Deviled Eggs with Parsley and Chives will shine as the star of the show, but they’ll also fit seamlessly into any meal or gathering. So get creative, mix and match, and enjoy every bite!
Storage & Reheating Instructions
So, you’ve made a beautiful batch of Deviled Eggs with Parsley and Chives, and you’ve got some leftovers—lucky you! These little delights are best enjoyed fresh, but I totally get it, sometimes you just can’t eat them all in one sitting. Here’s how to store them properly:
- Refrigeration: Store your deviled eggs in an airtight container in the refrigerator. This helps keep them fresh and prevents any odors from other foods from seeping in. They’ll last for about 3–4 days in the fridge.
- Separation: If you want to keep them in tip-top shape, consider storing the egg whites and yolk filling separately. Just fill the whites right before serving to maintain that perfect texture!
Now, as for reheating—let’s be real, deviled eggs are best served cold, so I wouldn’t recommend reheating them. If you really want to enjoy them warm, you can try placing them in a warm oven (around 200°F) for a few minutes, but keep an eye on them to prevent overcooking. Just know that the creamy filling might lose a bit of its charm! But honestly, they’re so tasty cold, you might just want to dig in straight from the fridge!
Remember, when in doubt, give them a sniff—if they smell off, it’s best to toss them. But I’m sure you’ll enjoy every last bite of your delicious deviled eggs!
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Deviled Eggs with Parsley and Chives: 7 Reasons to Indulge
- Total Time: 27 minutes
- Yield: 12 deviled egg halves 1x
- Diet: Vegetarian
Description
A classic appetizer featuring hard-boiled eggs filled with a creamy mixture of yolks, mayonnaise, and herbs.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Hard boil the eggs by placing them in a pot of cold water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
- Drain the eggs and cool them in ice water.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add mayonnaise, mustard, parsley, chives, salt, and pepper to the yolks. Mix until smooth.
- Fill the egg white halves with the yolk mixture.
- Garnish with additional parsley and chives, if desired.
Notes
- Ensure eggs are fully cooled before peeling.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 egg halves
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Deviled Eggs, Appetizer, Eggs, Parsley, Chives
