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Spring herbs are such a natural enhancement for beautiful fresh eggs. Here's how to make herbed deviled eggs that really shine.
Why we love this recipe
This fresh, gently elevated deviled egg variation is among the easiest to put together, and the flavors work so well. It's:
- Nostalgic
- Crowd-pleasing
- Make-ahead friendly
- Vegetarian, low-carb, keto-friendly, dairy-free, and gluten-free
- A truly easy addition to your next buffet
Find all of our gourmet deviled egg recipes here. They all work well individually (and fully dressed by the chef) or as part of an epic deviled egg bar.
I first published this recipe here way back in 2011. I've since updated the post for clarity, but the recipe remains the same.
What you'll need
Here's a glance at the ingredients you'll need to make this recipe.
- You'll start with a batch of perfect hard-boiled eggs. This reliable method yields eggs that are cooked just the right amount and easy to peel. The recipe card below includes full cooking instructions.
- Regular, good-quality mayo from the supermarket works beautifully in this nostalgic recipe.
- Use a small shallot and mince it as finely as you can.
- If you don't have champagne vinegar, regular white wine vinegar will work, too.
- For the herbs, it's great to have a mix of soft, leafy, spring favorites. Any combination of dill, flat leaf parsley, chives, basil, tarragon, chervil, and cilantro is great.
How to make it
Here's an overview of what you'll do to make a great batch of herbed deviled eggs. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you'll cook, cool, and peel the eggs. Slice them in half lengthwise, and gently remove the yolks.
- In a large mixing bowl, mash the yolks with a fork.
- Add the mayo, vinegar, mustard, salt, pepper, and cayenne and mix well until creamy. Stir in the shallot and the herbs.
- Pipe or spoon the filling into the whites. Garnish each piece with a small herb sprig, and serve.
Expert tips and FAQs
You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed.
You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute.
Or you could even make the deviled eggs entirely up to two days in advance and just hold off on garnishing until right before serving.
Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven't been left out on a buffet for a long time.
More favorite recipes featuring spring herbs
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Herbed Deviled Eggs
Spring herbs are such a natural enhancement for beautiful fresh eggs. Here's how to make herbed deviled eggs that really shine.
Ingredients
- 12 large eggs
- ½ cup (124 grams) mayonnaise
- 2 teaspoons (10 ml) champagne vinegar
- 2 teaspoons (10 grams) dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground cayenne pepper
- 1 small shallot, finely minced
- ¼ cup total (20 grams) mixed chopped soft herbs (see note)
Instructions
- Fill a large pot halfway with water and bring to a boil. See note 1 below.
- Arrange eggs in steamer basket, if using. Lower basket into water. Or use a spider strainer or large spoon to gently submerge eggs a few at a time until you've added them all.
- Set a timer for 12 minutes.
- When the water begins to bubble vigorously again, reduce heat to maintain a brisk simmer so the eggs don't jostle around too much.
- While the eggs cook, fill a large bowl halfway with ice water.
- When timer rings, pull eggs out of pot and plunge into ice water.
- Cool for 15 minutes.
- Peel carefully and give a quick rinse under running water to remove any remaining bits of shell.
- 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 until yolk mixture is creamy.
- Stir in shallot and herbs.
- 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 each piece with a little bit of one of the herbs, and serve.
Notes
- If you have a collapsible steamer basket and would like to use it to lower the eggs into the pot, makes sure it fits snugly. A 7 ½ quart Dutch oven works well.
- Regular, good-quality mayo from the supermarket works beautifully in this nostalgic recipe.
- Mince the shallot as finely as you can.
- Fabulous contenders for soft herbs include dill, tarragon, basil, chives, chervil, and cilantro
- Make-ahead options: You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed. You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute. Or you could even make the deviled eggs entirely up to two days in advance and just hold off on garnishing until right before serving.
- Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven't been left out on a buffet for a long time.
Nutrition Information:
Amount Per Serving: Calories: 70Total Fat: 5.9gCarbohydrates: 0.6gFiber: 0.1gProtein: 3.3g
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Jill says
Mmm... those eggs look YUMMY!!! :o) Hope you all had a very HAPPY SUNDAY! (btw... that dish looks familiar... is it or am I just loosing my mind?!) xo
Carolyn says
Hah, thank you! Happy Sunday to you, too. And yes, you are familiar with that dish.