Herbed Deviled Eggs

Name: Herbed Deviled Eggs
Prep time: 25 min
Total time: 25 min
Yield: 1 dozen.
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

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.

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

katlaydee3

Jan 28, 2018

This was a really interesting recipe. I made a double batch of these for a family dinner the morning before. I tasted the filling and did not like it at all, way too herby. At dinner, I warned everyone that these were not “regular” deviled eggs. I was very surprised to find that the flavors had become much more mild (I was worried they would be even stronger). Everyone except one niece really liked them.