These crowd-pleasing, easy herbed deviled eggs are a flavorful party starter. Begin with perfect hard-boiled eggs and we’ll take it from there.
For the past few weeks, our toddler has been saying “Happy Sunday!” every time we sit down for a meal, regardless of the day. It’s quite nice and also a little awkward. In that spirit, we wish you Happy Easter, or happy middle of Passover, or happy plain old regular Sunday. Happy Sunday! If you’re celebrating today and there’s a frightening amount of candy involved, you might consider using the abundant protein in these festive eggs as a Blood Sugar Control Mechanism for all your little people (and possibly yourself), whether or not any of you like to say happy Sunday.
Talk to you soon.
Herbed Deviled Eggs
These crowd-pleasing herbed deviled eggs are full of flavor and protein. Begin with perfect hard-boiled eggs (and homemade mayo if you like, though to be honest I rarely do these days!) and this spring buffet star will be ready in no time.
- 1 dozen peeled hard-boiled eggs
- 1/2 cup mayonnaise
- 2 teaspoons sherry vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 shallot, minced
- 1/4 cup total mixed chopped herbs, such as dill, tarragon, basil, chives, chervil and/or cilantro
Slice each egg in half lengthwise and carefully remove yolks to a medium bowl. Mash yolks well with a fork. Add mayonnaise, vinegar, mustard, salt, black pepper and cayenne and continue mashing and blending with the fork until yolk mixture is creamy. Stir in shallot and herbs. Taste for seasoning -- it should be assertively flavored, since egg whites have virtually no taste.
Using a piping bag fitted with a star tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves. Garnish with additional herbs, if desired.