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Fresh Herb Deviled Eggs

Fresh Herb Deviled Eggs


Herby little morsels of eggy goodness that are easy to whip up and even easier to adapt.


  • 1 dozen large eggs, boiled and peeled
  • 1/3 cup mayo (use more if needed, but start with this)
  • 12 tablespoons dijon mustard
  • 12 tablespoons olive oil
  • 12 tablespoons pickle juice
  • 2 tablespoons diced shallots
  • 1 teaspoon fresh dill
  • 2 teaspoons fresh parsley
  • 3 garlic chives, chopped finely (use regular chives if you can’t find garlic chives)
  • Kosher salt and black pepper, to taste
  • Pinch of sugar, to taste


  • Fresh dill
  • Pickles, chopped finely
  • Cayenne pepper and Smoked Paprika for light dusting


  1. Gently add eggs to large pot, and fill with enough cold water to cover the eggs by an inch. Cover and bring to a boil on high heat. Once the water starts to boil rapidly, turn off the heat and let the eggs sit in the hot water for 10 minutes. Place eggs in a large bowl filled with ice water and let them cool completely for about a half hour. You can do this step a day or 2 ahead and just keep the cooked eggs in the fridge until you’re ready to use them.
  2. Peel and slice each egg in half, lengthwise. Gently scoop the yolks out into a food processor or large bowl. Pulse until the egg yolks are finely ground, or if using a bowl, mash with a fork or spoon until smooth.
  3. Add the minimum amount of mayo, djion, fresh herbs, olive oil, pickle juice, salt and pepper, sugar, shallots called for, and blend until smooth. TASTE THIS MIXTURE! Add whatever you need to add until its to YOUR liking. Always start with the minimum amount of an ingredient suggested above and add more as you need to. Deviled eggs are extremely personal in taste and texture, so make this recipe yours and add whatever you need. However, for this recipe, the herbs are the star, so make sure they’re harmoniously prominent here.
  4. Cool the filling in the fridge for 1 hour. After an hour, taste it again and adjust taste and texture as needed. Once you’re happy with what you have, pipe the filling into each half of the egg whites.
  5. Garnish and enjoy!
  • Prep Time: 1 hour
  • Cook Time: 10 mins
  • Category: appetizer
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