Three-Herb Deviled Eggs

This appetizer recipe makes one whole egg per serving. For traditional deviled eggs, simply cut in half.

Three-Herb Deviled Eggs
12 servings
30 mins
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Three-Herb Deviled Eggs

hard-cooked eggs,* peeled
cup mayonnaise or salad dressing
cup dairy sour cream
teaspoons Dijon-style mustard
tablespoons snipped fresh parsley
tablespoons snipped fresh dill or 1-1/2 teaspoons dried dillweed
tablespoons snipped fresh chives or 1-1/2 teaspoons dried chives
Sea salt or salt
Fresh ground black pepper
Paprika or cayenne pepper (optional)


  1. Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.)
  2. Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with salt and black pepper. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne. Makes 12 servings.

From the Test Kitchen

*To cook eggs:

Place 12 eggs in a single layer in a large Dutch oven. Add enough cold water to just cover the eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

Test Kitchen Tip:

Hard-cooked eggs made with eggs that have been refrigerated 1 week to 10 days after purchase are easier to peel.

Nutrition Facts

(Three-Herb Deviled Eggs)
    Per serving:
  • 121 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 217 mg chol.,
  • 130 mg sodium,
  • 1 g carb.,
  • 1 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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