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.
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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.
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Talk to you soon.
Carolyn xx
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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.
Ingredients
- 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
Instructions
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.
Recipe Notes
