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+ servings

Fresh Herb Deviled Eggs

Classic deviled eggs made with mayonnaise, mustard and fresh chives and dill are a simple but irresistible appetizer.


  • 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.


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
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.