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