Fresh Herb Deviled Eggs
Classic deviled eggs made with mayonnaise, mustard and fresh chives and dill are a simple but irresistible appetizer.
Ingredients
- 1 dozen eggs
- ⅓ cup mayonnaise
- 1 tablespoon mustard or Dijon mustard
- 1 teaspoon fresh chopped chives
- 1 teaspoon fresh chopped dill
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- Addition chopped herbs , for garnish
Instructions
- 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.
Calories: 106kcal, Carbohydrates: 1g, Protein: 6g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 166mg, Sodium: 213mg, Potassium: 61mg, Fiber: 1g, Sugar: 1g, Vitamin A: 238IU, Calcium: 25mg, Iron: 1mg
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