Spring herbs are such a natural enhancement for beautiful fresh eggs. Here's how to make herbed deviled eggs that really shine.
Prep Time20 minutesmins
Cook Time12 minutesmins
Additional Time15 minutesmins
Total Time47 minutesmins
Course: Snacks and Starters
Cuisine: American
Keyword: herbed deviled eggs
Servings: 24
Calories: 70kcal
Author: Carolyn Gratzer Cope
Ingredients
12large eggs
½cup(124 grams) mayonnaise
2teaspoons(10 ml) champagne vinegar
2teaspoons(10 grams) dijon mustard
½teaspoonfine sea salt
¼teaspoonfreshly ground black pepper
⅛teaspoonground cayenne pepper
1small shallotfinely minced
¼cuptotal(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.