Herbed Devil Eggs

Herbed Devil Eggs

Herbed Deviled Eggs

Shared by Evelyn Mosley
Source: umamigirl.com/herbed-deviled-eggs-recipe
Course: Appetizer, Side Dish
Keyword: basil, chervil, chives, cilantro, dill, tarragon


  • 1 dozen peeled hard-boiled eggs
  • ½ c mayonnaise
  • 2 tsp sherry vinegar
  • 1 tsp Dijon mustard
  • ¾ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 1/8 tsp ground cayenne pepper
  • 1 shallot minced
  • ¼ c total mixed chopped herbs such as dill, tarragon, basil, chives, chervil and/or cilantro


  • Slice each egg in half lengthwise and carefully remove yolks to a medium bowl. Mash yolks well with a fork.
  • Add mayonnaise, vinegar, mustard, salt, black pepper and cayenne and continue mashing and blending with the fork until yolk mixture is creamy.
  • Stir in shallot and herbs. Taste for seasoning — it should be assertively flavored, since egg whites have virtually no taste.
  • Using a piping bag fitted with a star tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
  • Garnish with additional herbs, if desired.


Memphis Herb Society

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