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Photo of Herbed Deviled Eggs by Sue Seymour

Herbed Deviled Eggs

Rated as 4.33 out of 5 Stars
 made it  |  5 reviews   |   photos

Recipe by:

"Wondering what to do with hard-cooked eggs when Easter is past? Field editor Sue Seymour of Valatie, New York makes deviled eggs with a twist, adding a mix of herbs to the filling."
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Ingredients

25 m servings
Original recipe yields 12 servings

Directions

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  • Prep

  • Ready In

  1. Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.

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Reviews

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First of all, I don't know if I can give this recipe a fair rating because I allowed my 13 year old son to make them and he accidentally used tablespoons of mustard and not teaspoons. So I had t...

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My daughter and I both liked these but my husband spit them out when he took a bite. Most likely because it wasn't Miracle Whip (YUCK). I thought they were good.

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These were pretty good! I had to add some extra mustard and salt and pepper to taste to give it a bit more flavor, but this may be because I had to use dried parsley and tarragon, and I may not ...

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Best deviled eggs we've ever had! "Freaking delicious" raves my teenage son. "Duper-nuper-nuper delicious" raves my youngest daughter. "They were good and spicy in a way," says my middle daughte...

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Just okay. Be careful that you chop the parsley very very very thinly.

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