Prep 5 mins
Cook 10 mins
This is a nice twist to the classic deviled eggs recipe. Loved by both adults and children! The recipe calls for everything fresh but works well with dried ingredients too. Just make sure to make a day ahead of time and let the yolk mixture sit to soften the dried herbs, then put into the egg whites.
- 12 hard-boiled eggs
- 1⁄2 cup mayonnaise (not miracle whip!)
- 3 teaspoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- 4 teaspoons fresh chives, chopped
- salt and pepper
- Combine eggs yolks, mayo, lemon juice, parsley, dill, chives, salt and pepper.
- Put into egg whites.
These are great! Such a nice change from the mustardy kind. I couldn't resist dusting them with paprika, though! Thanks for posting!
Wonderful variation! This is so light and refreshing. All of the fresh herbs were so nice. Thanks for sharing!
I found the filling to be a bit dry, but I did reduce the amounts to make a smaller number of deviled eggs and ended up with an odd measurement on the mayo. I am sure that was the problem. It was easily fixed by stirring in more until it was creamier. That said, I thought the flavor of these were enjoyable and liked that they had no mustard in them. They are nicely tart and went well with a BBQ meal. THank you for sharing a new spin on deviled eggs!