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Fresh Herb Deviled Eggs

Lisa Schmidt

"I use the fresh herbs from my garden for this recipe, so all measurements are in leaves or pieces. I've approximated measures, where possible. Feel free to play around with measurements and tweak where needed. I rarely really measure, so these are approximate."
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15 m servings 59 cals
Original recipe yields 24 servings (2 dozen deviled eggs)

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  • Prep

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  1. Muddle thyme, sage, oregano, rosemary, garlic salt, and salt together with a mortar and pestle. Pour vinegar into mortar bowl and swirl around to mix with herbs.
  2. Scoop egg yolks from eggs and transfer to a bowl; mash egg yolks using a fork until texture is very fine. Stir chives and black pepper into mashed egg yolks. Pour vinegar-herb mixture into egg yolks and mix well. Mix mayonnaise, sour cream, mustard, and sucralose sweetener into egg yolk mixture until smooth. Spoon egg yolk mixture into egg whites using a teaspoon.

Nutrition Facts

Per Serving: 59 calories; 4.8 g fat; 0.5 g carbohydrates; 3.3 g protein; 107 mg cholesterol; 83 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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It's fresh tasting and a wonderful appetizer when unexpected guests arrive for a drink.

These deviled eggs have a real "snap" with all the herbs. I have made these several times and I like them. If you don't like herbs, these are not for you.