Three-Herb Deviled Eggs

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Recipe by Gagoo

This appetizer recipe makes one whole egg per serving. For traditional deviled eggs, simply cut in half, from

Ingredients Nutrition


  1. 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.).
  2. 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.
  3. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne if desired.

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