Deviled eggs are a classic appetizer, but adding fresh herbs gives them a refreshing twist. Perfect for potlucks or a cozy Sunday brunch, these Zesty Herb Deviled Eggs are simple yet impressive.
Let's break down what makes this recipe shine. Start with fresh, large eggs as the base. They're the canvas for our flavors. The mayonnaise adds creaminess to the filling, while Dijon mustard provides a subtle tang and depth. A splash of apple cider vinegar brightens everything up. Season it all with a bit of salt and black pepper for balance. The stars of the show, fresh dill and chives, bring a vibrant herbal note. Finally, a sprinkle of paprika on top adds a touch of smokiness and color.
Serve these deviled eggs on a bed of mixed greens for a colorful presentation. They pair beautifully with a light, crisp white wine or a refreshing iced tea. For a full spread, consider adding a charcuterie board with cheeses, crackers, and fresh fruit.
Start by placing your eggs in a single layer in a saucepan. Cover them with water so there's about an inch over the tops. Bring the water to a boil over medium-high heat. Once it's boiling, remove the saucepan from the heat, cover it with a lid, and let it sit for 10 minutes. This method gives you perfectly cooked yolks without the green ring.
While the eggs are cooking, prepare an ice bath — fill a bowl with cold water and ice cubes. After the 10 minutes are up, transfer the eggs to this ice bath to cool for about 5 minutes. This stops the cooking process and makes them easier to peel.
Once cooled, gently crack and peel the eggs. Slice each egg in half lengthwise and carefully scoop out the yolks into a bowl. Set the whites aside on a serving platter.
Using a fork, mash the yolks until they're crumbly. Add the mayonnaise, mustard, vinegar, salt, and pepper to the bowl. Mix everything until it's smooth. Stir in the chopped dill and chives, making sure they're evenly distributed throughout the mixture.
Now, either spoon or pipe the yolk mixture back into the egg whites. To pipe, you can use a piping bag or a plastic sandwich bag with a corner snipped off. The choice is yours! Finally, sprinkle a little paprika over the filled eggs for garnish. If you like, add a few extra chopped herbs on top for a fresh look.
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