Easy Herbed Deviled Eggs | Three Ways
I love deviled eggs. They're easy, nutritious and a wonderful way to highlight the wonderful flavors of both our fresh eggs from the chickens and fresh herbs from the garden.
I have a basic recipe I use and then I toss in whatever herbs I happen to have handy. Here I'll share three of my favorite ways to serve herbed deviled eggs - all using the same basic recipe.
Easy Herbed Deviled Eggs | Three Ways
First, hard cook 8 eggs and let them cool. Then peel them carefully.
Steaming fresh eggs instead of boiling is a foolproof way to cook the eggs. Even eggs just laid that morning will peel perfectly. (I also always use two extra yolks in the filling because it makes a fuller egg half when you're done.)
Once peeled, cut each egg neatly in half and arrange twelve of the white halves on an egg platter (eat or discard the remaining two egg whites) then mash all the yolks in a small bowl with a pastry cutter.
Add the following ingredients to the egg yolks for the Basic Deviled Eggs Recipe.
Ingredients
To that, add 2 Tablespoons of fresh finely chopped herbs of your choice (see choices below). Then generously scoop the egg mixture into the halved egg whites with a small ice cream scoop.
Here are my three favorite easy herbed deviled eggs variations, but feel free to experiment with different herbs.
Dill Deviled Eggs with Optional Shrimp or Lox Garnish
Staying true to my Scandinavian roots, I love fresh dill. To the basic recipe add two tablespoons chopped fresh dill. Garnish with a sprig of dill and a cooked shrimp or piece of lox, if desired.
Deviled Eggs with Parsley
I love how fresh parsley sprigs look on top of the eggs. Just add 2 Tablespoons chopped parsley, a squeeze of fresh lemon juice and an additional bit of black pepper to the basic recipe and then garnish each egg with a sprig of fresh parsley and a few whole peppercorns.
Deviled Eggs with Basil
Basil is another favorite herb of mine. To the basic recipe, add 2 Tablespoons fresh minced basil and a splash of balsamic vinegar. Garnish each egg with a fresh basil leaf.
Deviled eggs are always a big hit when we bring them to potlucks or picnics. I usually make a variety because they look pretty on the plate...and because I really love all three variations.
Or I throw caution to the wind and mix all three herbs - basil, dill and parsley - into the filling or try some other variations! You just can't go wrong with fresh eggs and fresh herbs.
