Description
A flavorful twist on classic deviled eggs with fresh herbs.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
- Cool the eggs in ice water, then peel them.
- Slice the eggs in half and remove the yolks.
- In a bowl, mash the yolks with mayonnaise, mustard, herbs, lemon juice, salt, and pepper.
- Fill the egg whites with the yolk mixture.
- Garnish with additional herbs if desired.
Notes
- Adjust the amount of herbs to your taste.
- These can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0.5g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Herbed Cream Deviled Eggs, Deviled Eggs, Appetizer