Three-Herb Deviled Eggs
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 12 hard-cooked eggs, peeled
- 1⁄4 cup mayonnaise
- 1⁄4 cup sour cream
- 2 -3 teaspoons dijon-style mustard
- 2 tablespoons fresh parsley, snipped
- 2 tablespoons fresh dill, snipped or 1 1/2 teaspoons dried dill weed
- 2 tablespoons fresh chives, snipped or 1 1/2 teaspoons dried chives
- sea salt, to taste
- fresh ground black pepper, to taste
- paprika (optional) or cayenne pepper (optional)
directions
- Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.).
- Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream and mustard, mix well. Stir in parsley, dill and chives. Season to taste with salt and black pepper.
- Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne if desired.
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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.