Classic deviled eggs made with mayonnaise, mustard and fresh chives and dill are a simple but irresistible appetizer.
Does the world need another deviled egg recipe? Probably not. And this particular recipe isn’t earth-shattering but it’s my absolutely favorite and I can’t resist sharing it with you.
There are thousands of recipes out there for deviled eggs with variations of all kinds, but in my opinion “simple is best” when it comes to this crowd-pleasing appetizer. You can keep your fancy toppings and crazy mix-ins, all I’m craving are these fresh herb deviled eggs. They couldn’t be easier— just mayonnaise, a little mustard, salt and pepper, and fresh chives and dill. And they’re perfect for Easter, picnics and potlucks. I have trouble not devouring these deviled eggs all by myself, and the whole tray is usually gone in minutes!
How to make perfect hard boiled eggs
These hard boiled eggs are cooked just until the yolks are set, but not over-done. I use them for deviled eggs, egg salad, or enjoy them on their own with a sprinkling of salt and pepper.
- Place the eggs in a small saucepan and cover with cold water.
- Set over high heat and bring to a boil.
- As soon as the water comes to a boil, turn off the heat and cover pan.
- Set timer for 12 minutes exactly.
- When the 12 minutes are up, drain water from pan and fill with cold water and cool.
Can I cook hard boiled egg in an instant pot, oven or microwave?
Yes, you can! I prefer to use the stove top as it is already quick and easy, but if you’d like to use one of these methods, here’s what you need to know:
- Instant pot— Place up to 1 dozen eggs in an even layer on wire rack insert. Cover with 1 cup water. Cook on manual high pressure for 5 minutes, then use a quick release.
- Oven— Preheat oven to 350ºF. Place up to 1 dozen eggs into the cups of a muffin pan. Bake for 30 minutes.
- Microwave— Place eggs in a microwave-safe bowl and cover completely with water so that eggs are submerged. Add 1/2 tablespoon of salt per egg to water, to prevent the eggs from exploding. Microwave on high for 6-8 minutes (microwaves will vary).
Tips for peeling hard boiled eggs
Lumpy hard boiled eggs do not make for pretty deviled eggs! I’ve been there. Here are some tips for peeling hard boiled eggs:
- Use older eggs. Fresh egg whites will stick to the sides of shell and come off when you attempt to peel them. As the eggs age, the egg whites shrink, creating a pocket of air between the egg and shell. If I know I’m making deviled eggs, I buy my eggs 1-2 weeks out and let them age in the fridge.
- As soon as your eggs are done, give them an ice cold water bath, which shocks the membrane from sticking to the shell.
- But before you dunk them in that water bath, give them a good crack with the back of a spoon. This will let water in under shell as it cools and make it easier to peel later.
- Start peeling at the wide end where the air pocket is.
- Peel under running water. It helps loosen the peel and also helps with cleanup.
Can deviled eggs be made ahead of time?
Yes! You can definitely prep and even assemble deviled eggs ahead of time. Hard boiled eggs can be stored in the fridge for up to 1 week. Deviled eggs are best when served no more than 24 hours after assembly, but will keep without spoiling for about 3 days. Always store in the fridge and cover tightly with plastic wrap.
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Fresh Herb Deviled Eggs
- 1 dozen eggs
- 1/3 cup mayonnaise
- 1 tablespoon mustard or Dijon mustard
- 1 teaspoon fresh chopped chives
- 1 teaspoon fresh chopped dill
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- Addition chopped herbs, for garnish
- Place eggs in a large saucepan and cover completely with cold water. Bring to a boil.
- Once water starts to boil, turn off heat and cover. Let sit for 12 minutes.
- Drain water from pan and cover eggs with cold water and ice. Let eggs cool completely.
- Peel eggs and cut in half. Gently scoop yolks out with a spoon and place in a bowl.
- Add mayonnaise, mustard, herbs, and salt and pepper. Mash with a fork until smooth.
- Use a spoon or piping bag and tip to place a large dollop of the mixture into the well of each egg. Garnish with chopped herbs.
- Store in the fridge before serving, no more than 24 hours. I usually try to serve mine within 8-12 hours for the freshest deviled eggs.