Herbed Deviled Eggs Recipe
Herbed Deviled Eggs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 hard-boiled large 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.
Originally published as Herbed Deviled Eggs in Taste of Home February/March 2005, p7

Nutritional Facts

2 each: 116 calories, 9g fat (2g saturated fat), 214mg cholesterol, 113mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 7g protein.

  • 6 hard-boiled large 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
  1. 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.
Originally published as Herbed Deviled Eggs in Taste of Home February/March 2005, p7

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