The Easter egg hunts are over…and now you're left with a boatload of hardboiled eggs! What better to do with them than to whip up the most delicious deviled eggs? This spring version of deviled eggs boosts the flavor with the addition of chopped herbs, giving these eggs an irresistible fresh flavor. Here's how to make herbed deviled eggs:
Herbed Deviled Eggs
Add a little kick to your standard deviled eggs!
- hard-cooked eggs: 6, peeled and halved
- mayonnaise: ¼ cup
- fresh dill: ½ tablespoon, minced
- fresh Italian parsley: ½ tablespoon, minced
- salt and pepper: to taste
Step 1: After hard-boiling your eggs, remove the egg yolks from the eggs, place in a small mixing bowl, and set aside the whites. Be sure to handle the whites gently, as you will be using them.
Step 2: Use a fork to mash the egg yolks. Add the mayonnaise, herbs, salt, and pepper to the bowl.
Step 3: Whisk together the filling until well combined.
Step 4: Transfer the filling to a small resealable bag. Snip the corner of the bag, creating an opening to pipe the filling out.
Step 5: Dividing the filling evenly between the eggs and pipe it into the cavity in each egg white.
Step 6: Arrange on a plate and serve. Or chill until ready to serve.
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