If you’re looking for a way to elevate the classic deviled egg, these Savory Herb Deviled Eggs are just what you need. With fresh herbs and a touch of lemon, they offer a bright, flavorful twist that’s perfect for any gathering.
Eggs are the base of this classic appetizer. They provide a rich, creamy texture when mixed with the filling ingredients.
Mayonnaise adds creaminess and a slight tang, binding the yolk mixture together smoothly.
Dijon mustard lends a gentle heat and depth, enhancing the overall flavor without overpowering it.
Lemon juice introduces a fresh, zesty note that balances the richness of the mayonnaise.
Fresh parsley, dill, and chives infuse the filling with vibrant, herbal notes that make these deviled eggs stand out.
Garlic powder adds a subtle depth of flavor, complementing the fresh herbs nicely.
Salt and pepper are essential for seasoning, bringing all the flavors together harmoniously.
Paprika is used for garnish, adding a pop of color and a hint of smokiness.
These deviled eggs pair wonderfully with a crisp white wine for a sophisticated appetizer. They’re also a great addition to a brunch spread, alongside smoked salmon, fresh fruit, and a leafy green salad.
Begin by placing six large eggs in a single layer in a saucepan. Cover them with water, making sure there’s about an inch of water above the eggs. Bring to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit for 12 minutes. This method ensures perfectly cooked eggs every time with no greenish yolk in sight.
After 12 minutes, transfer the eggs to an ice water bath. This rapidly cools them and makes peeling a breeze. Let them chill for at least five minutes or until they’re cool to the touch.
Once cooled, gently crack the eggshells and peel them. Slice each egg in half lengthwise and pop the yolks out into a bowl, setting the whites aside on a serving platter.
With a fork, mash the yolks until they’re crumbly. Add in a quarter cup of mayonnaise, one tablespoon each of Dijon mustard and lemon juice, and your freshly chopped parsley, dill, and chives. Sprinkle in the garlic powder, then season with salt and pepper to taste. Mix until the filling is smooth and well-combined.
Spoon or pipe the yolk mixture back into the egg white halves. If you want to get fancy, use a piping bag with a star tip for a decorative touch. Finally, sprinkle a little paprika on top for color and extra flavor. These are best served immediately, but you can also refrigerate them until you’re ready to serve.
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