Recipes

Herbed Devilled Eggs

Devilled eggs seasoned with fresh herbs make great hors d'oeuvres. In this recipe, Dijon mustard, chopped chives, fresh parsley, tarragon, and garlic add a symphony of flavours to everyone’s favourite appetizer.
Serves 24
Prep Time 20 min
Print Recipe

Ingredients

  • 12 hard boiled eggs, peeled
  • ¼ cup (60 mL) light mayonnaise
  • 2 tsp (10 mL) Dijon mustard
  • 2 tbsp (30 mL) chopped chives
  • 2 tbsp (30 mL) chopped fresh parsley
  • ⅛ tsp (0.5 mL) dried tarragon
  • ⅛ tsp (0.5 mL) garlic powder
  • ⅛ tsp (0.5 mL) salt
  • ⅛ tsp (0.5 mL) pepper
  • Fresh parsley sprigs, for garnish

Instructions

  • Step 1

    Cut eggs in half lengthwise.

  • Step 2

    Remove yolks. Mash yolks with fork; add mayonnaise, Dijon mustard, chives, parsley, tarragon, garlic powder, salt and pepper.

  • Step 3

    Refill whites with yolk mixture. Garnish with parsley sprigs.

  • Step 4

    Serve immediately or store, covered, in refrigerator for up to two days.

Nutrition Facts

Per devilled egg serving
Calories46
Fat3 g
Saturated Fat1 g
Trans Fat0 g
Carbohydrate1 g
Fibre0 g
Sugars0 g
Protein3 g
Sodium73 mg

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