Herbed Deviled Eggs Recipe

Herbed Deviled Eggs Recipe photo by Taste of Home

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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.

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Herbed Deviled Eggs Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

25 25

Ingredients

6 hard-cooked 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

Directions

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. Yield: 1 dozen.

Nutritional Facts 1 serving (2 each) equals 116 calories, 9 g fat (2 g saturated fat), 214 mg cholesterol, 113 mg sodium, 1 g carbohydrate, trace fiber, 7 g protein.

Originally published as Herbed Deviled Eggs in Taste of Home February/March 2005, p7