Herbed Devilled Eggs
Serves
24
Prep Time
20 min
Print Recipe
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.
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 | |
|---|---|
| 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 |