Classic Deviled Eggs With Fresh Herbs
A classic, all freshened up with fresh herbs.
Servings: 12 deviled eggs (from six whole eggs)
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
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. 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.
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. 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.