Classic Deviled Eggs With Fresh Herbs
A classic deviled egg recipe, but all freshened up with fresh herbs and a fun and easy technique.
Servings: 12 deviled eggs (from six whole eggs)
Calories: 68kcal
Ingredients
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, juiced
To Finish
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely-minced assorted fresh soft herbs, such as parsley, chervil, dill, chives, and tarragon
Instructions
- Hard boil the eggs according to these directions. Cool fully in the refrigerator.PRO TIP: Need to cool the hard-boiled eggs quickly? Put them in an ice bath. This will also make them easier to peel.
- Gently the eggs. Cut the eggs in half longways, or upright by cutting off the top third if you'd like to stand them up. Gently remove the yolks with a small 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.
To Assemble
- 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. Pipe or spoon some yolk mixture into the well of each egg white. Garnish with a bit more paprika, if desired. Serve immediately.PRO TIP: No pastry tips? No problem. Just spoon the yolk mixture into the well of each egg white cup.
Nutrition
Calories: 68kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 103mg | Potassium: 51mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 333IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
