Recipes and Cooking Three-Herb Deviled Eggs 5.0 (3) This appetizer recipe makes one whole egg per serving. For traditional deviled eggs, simply cut in half. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2005 Print Share Share Tweet Pin Email Photo: 100209336.tif Prep Time: 30 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 12 hard-cooked eggs,* peeled ¼ cup mayonnaise or salad dressing ¼ cup dairy sour cream 2 - 3 teaspoon Dijon-style mustard 2 tablespoon snipped fresh parsley 2 tablespoon snipped fresh dill or 1-1/2 teaspoons dried dillweed 2 tablespoon snipped fresh chives or 1-1/2 teaspoons dried chives Sea salt or salt Fresh ground black pepper Paprika or cayenne pepper (optional) Directions 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.) 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. *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. Print Nutrition Facts (per serving) 121 Calories 10g Fat 1g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 121 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 217mg 72% Sodium 130mg 6% Total Carbohydrate 1g 0% Total Sugars 1g Protein 7g Vitamin C 1.2mg 6% Calcium 30.3mg 2% Iron 0.7mg 4% Potassium 75mg 2% Folate, total 24.2mcg Vitamin B-12 0.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.