Herbed Deviled Eggs

Herbed Deviled Eggs

Photo by japaulson

  • Prep Time


  • Total Time


  • Servings



  • 8

    large eggs

  • ½

    cup mayonnaise

  • 1

    teaspoon grainy Dijon mustard

  • teaspoons sherry vinegar

  • Coarse salt and freshly ground pepper

  • 1

    teaspoon chopped fresh flat-leaf parsley

  • 1

    teaspoon chopped fresh thyme, plus sprigs and leaves for garnish

  • 1

    teaspoon finely chopped fresh chives, plus snipped chives for garnish


1.Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool. 2.Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs. 3.Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.


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