How To Make Classic Deviled Eggs with Spring Herbs
Amp up your party spread with these creamy deviled eggs! Perfectly boiled egg whites are filled with fluffy yolks made tastier with mayo, herbs, and spices.
- 3tbspmayonnaise,best quality such as Hellman’s, Best Foods or Duke’s
- 1½tspcider vinegar
- 1tspwhole grain mustard
- ¼tspworcestershire sauce
- ⅛tspfreshly ground black pepper
- 1pinchcayenne pepper
- 1tbspmixed spring herbs,finely chopped, such as chives, parsley, dill or tarragon, plus more for serving
- paprika,for serving
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.
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. Taste and adjust seasoning, if necessary.
Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. Pipe the yolk mixture evenly into the egg white halves.
Sprinkle with paprika and more fresh herbs. Serve and enjoy!
For a piping bag alternative, 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 ¼–inch hole.)
- Calories: 57.08kcal
- Fat: 4.86g
- Saturated Fat: 1.09g
- Trans Fat: 0.01g
- Monounsaturated Fat: 1.49g
- Polyunsaturated Fat: 2.09g
- Carbohydrates: 0.42g
- Fiber: 0.11g
- Sugar: 0.15g
- Protein: 2.74g
- Cholesterol: 81.39mg
- Sodium: 61.79mg
- Calcium: 16.85mg
- Potassium: 34.05mg
- Iron: 0.67mg
- Vitamin A: 35.05µg
- Vitamin C: 0.14mg
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