Recipes
Herbed Devilled Eggs
Devilled eggs get a fresh twist with a blend of herbs in this recipe. Chives, parsley, and tarragon combine with Dijon mustard and garlic powder to create a vibrant filling. The creamy yolk mixture is piped back into the egg whites, resulting in an elevated take on the classic appetizer.
Serves
24
Prep Time
20 min
Cook Time
20 min
Print RecipeIngredients
- 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 | |
|---|---|
| Calories | 46 |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 1 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 3 g |
| Sodium | 73 mg |
