Print Options

Back to Herbed Deviled Eggs >

Include these items:

Taste of Home Logo

Herbed Deviled Eggs

 Herbed Deviled Eggs
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.
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.