Herbed Deviled Eggs Recipes

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HERBED DEVILED EGGS



Herbed Deviled Eggs image

James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 1 dozen

Number Of Ingredients 8

8 large eggs
1/2 cup mayonnaise
1 teaspoon grainy Dijon mustard
1 1/2 teaspoons sherry vinegar
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme, plus sprigs and leaves for garnish
1 teaspoon finely chopped fresh chives, plus snipped chives for garnish

Steps:

  • Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
  • Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
  • Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.

HERBED DEVILED EGGS



Herbed Deviled Eggs image

Wondering what to do with hard-cooked eggs when Easter is past? Field editor Sue Seymour of Valatie, New York makes deviled eggs with a twist, adding a mix of herbs to the filling.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 1 dozen.

Number Of Ingredients 9

6 hard-boiled large eggs
2 tablespoons minced chives
2 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon chopped fresh tarragon
1 tablespoon minced fresh parsley
2-1/2 teaspoons prepared mustard
1 teaspoon snipped fresh dill
Salt and pepper to taste

Steps:

  • Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.

Nutrition Facts : Calories 116 calories, Fat 9g fat (2g saturated fat), Cholesterol 214mg cholesterol, Sodium 113mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

DEVILED EGGS



Deviled Eggs image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 24 halves

Number Of Ingredients 10

1 dozen eggs
1/4 cup mayo
1 teaspoon yellow mustard
2 teaspoons chopped pickles
1 teaspoon pickle juice
1 teaspoon sugar
1 teaspoon white vinegar
Hot sauce, such as Tabasco
Salt and black pepper
Paprika, for sprinkling

Steps:

  • Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
  • Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
  • Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.

HERBED DEVILED EGGS



Herbed Deviled Eggs image

Make and share this Herbed Deviled Eggs recipe from Food.com.

Provided by bontiagreig

Categories     < 30 Mins

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

6 hard-cooked eggs
2 tablespoons minced chives
2 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon chopped fresh tarragon
1 tablespoon minced parsley
2 1/2 teaspoons prepared mustard
1 teaspoon snipped fresh dill
salt and pepper

Steps:

  • Cut cooked eggs in half lengthwise, remove yolks and set whites aside.
  • In a small bowl, mash yolks.
  • Add remaining ingredients.
  • Fill white with the yolk mixture and refrigerate until serving.

Nutrition Facts : Calories 52, Fat 3.6, SaturatedFat 1, Cholesterol 107, Sodium 61.7, Carbohydrate 1.3, Fiber 0.1, Sugar 0.6, Protein 3.4

GARLIC AND HERB DEVILED EGGS



Garlic and Herb Deviled Eggs image

This is a recipe that I created using Mrs. Dash Salt Free seasoning. For garnishing, you can either use paprika or additional Mrs. Dash.

Provided by KimberlyV65

Categories     Lunch/Snacks

Time 1h

Yield 12 serving(s)

Number Of Ingredients 6

6 hard-boiled eggs
1 tablespoon Mrs. Dash garlic and herb seasoning
1 tablespoon mustard
1/4 cup mayonnaise
1 teaspoon pepper
paprika or Mrs. Dash garlic and herb seasoning (to garnish)

Steps:

  • Hard-boil, cool and peel eggs; cut in half lengthwise; place yolks into a small bowl; mash with fork.
  • Add mayonnaise, mustard, Mrs. Dash seasoning and pepper. Blend well.
  • Scoop or pipe into egg halves; garnish with paprika (or additional Mrs. Dash) if desired.
  • Refridgerate until ready to serve.

Nutrition Facts : Calories 59.1, Fat 4.3, SaturatedFat 1.1, Cholesterol 107.3, Sodium 79.9, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 3.3

CREAMY HERB DEVILED EGGS



Creamy Herb Deviled Eggs image

This variation of deviled eggs incorporates ranch dressing and Greek-style yogurt. The eggs fly from the serving dish at work. -Jenni Dise, Lakeside, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 7

12 hard-boiled large eggs
1/4 cup prepared ranch salad dressing
3 tablespoons plain Greek yogurt
2 teaspoons snipped fresh dill or minced fresh tarragon
2 teaspoons Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon paprika

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in salad dressing, yogurt, dill, mustard and pepper., Spoon or pipe filling into egg whites. Refrigerate, covered, until serving. Sprinkle with paprika.

Nutrition Facts : Calories 54 calories, Fat 4g fat (1g saturated fat), Cholesterol 107mg cholesterol, Sodium 62mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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Top Asked Questions

How do you make deviled eggs with eggs?
For traditional deviled eggs, simply cut in half. Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.) Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well.
What do you put in a three herb Deviled Egg?
Three-Herb Deviled Eggs. Ingredients. 12 hard-cooked eggs,* peeled. 1/4 cup mayonnaise or salad dressing. 1/4 cup dairy sour cream. 2 - 3 teaspoons Dijon-style mustard. 2 tablespoons snipped fresh parsley. 2 tablespoons snipped fresh dill or 1-1/2 teaspoons dried dillweed.
How do you make soft boiled eggs with mayonnaise?
Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.) Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well.
What do you do with egg yolks for a salad?
Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with salt and black pepper. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne.

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