Deviled’s got a new dress.
This recipe for classic deviled eggs with fresh herbs is all dressed up in a fresh way. Traditional deviled eggs usually incorporate fresh herbs — if any — into the creamy yolk filling, or else place a teensy herb garnish on top. Think: delicate dill frond, or a scattering of finely-minced chives.
I have yet to meet a deviled egg I did not devour, along with at least three of its serving platter friends. But as far as the fresh herbs go, I say either go big, or go get some more fresh herbs. The extra color and unfussy look of these deviled eggs make a classic hors d’oeuvre into a modern hit, while still tasting just like the real deal.
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Refreshing Classic Deviled Eggs With Fresh Herbs
Perfect deviled eggs start with perfect hard-boiled eggs. Add room-temperature eggs to simmering water, then cook for exactly 11 minutes. (Cook for 12 minutes if starting with cold eggs.) Rinse the eggs under cold water until they cool. Make the deviled eggs with the fully-cooled eggs.
Soft herbs pair perfectly with classic deviled eggs. There is no “exact” amount of each. Just mix together a combination of minced dill, chives, chervil, parsley, and/or tarragon. My favorites for these deviled eggs are dill, chives, and tarragon, but parsley and chervil add an extra green punch and clean, grassy notes.
Two different slicing and filling techniques work here. You can either stand the egg upright and lop the top third off; or, go the traditional route and slice the egg in half longways and fill the two halves. The latter method gives you twice the deviled eggs, but the stand-up eggs look particularly chic and offer a slightly bigger serving per bite. Any way you slice them, though, you and your guests are in for a treat.
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Classic Deviled Eggs With Fresh Herbs
For the Eggs and Egg Filling
- 6 large eggs
- 1/2 teaspoon good French grain mustard, such as Maille or Pommery
- 3 tablespoons good mayonnaise, such as Hellmann's
- 1/4 teaspoon kosher salt, plus more to taste (Note: If you are using Diamond Crystal kosher salt, use 1/4 tsp. If Morton's kosher salt or fine table salt, use a little less.)
- generous pinch hot paprika, plus more to garnish
- 1/2 lemon
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely-minced assorted fresh soft herbs, such as parsley, chervil, dill, chives, and tarragon
- Hard boil the eggs according to these directions. Let cool in a cold water bath or overnight in the fridge.
- Halve the eggs in half longways, or upright by cutting off the top third. Gently remove the yolks with a spoon or by gently squeezing (do not break the whites!), and place the yolks in the bowl of a food processor. PRO TIP: If you do not have a food processor, you can mash the yolks through a sieve into a mixing bowl, and mix the remaining ingredients with a spoon.
- Add the mustard, mayonnaise, salt, paprika, and juice of half a lemon to the yolks. Pulse in the food processor or mix well by hand until everything is very smooth. Taste for seasoning.
- Mince the herbs. Place them in a small, flat dish, and set aside. Pour the olive oil into a small bowl, and set aside.
- Lightly brush the rim of the egg whites with olive oil, using a pastry brush or your finger. Dip the egg white, sliced-side down, into the fresh herbs. A nice amount should stick to the rim. Repeat with the remaining eggs.
- Load the egg yolk mixture into a pastry bag fitted with a large round or star tip. No pastry tips? No problem. Just spoon the yolks.
- Pipe or spoon some yolk mixture into the well of each egg white. Garnish with a bit more paprika, if desired. Serve immediately.