Recipes

Herbed Devilled Eggs

Devilled eggs seasoned with fresh herbs make great hors d'oeuvres. In this recipe, Dijon mustard, chopped chives, fresh parsley, tarragon, and garlic add a symphony of flavours to everyone’s favourite appetizer.

Serves:
24
Prep Time:
20 min

Ingredients

Nutrition Facts
  • 12 hard-cooked eggs, peeled
  • 1/4 cup (60 mL) light mayonnaise
  • 2 tsp (10 mL) Dijon mustard
  • 2 tbsp (30 mL) chopped chives
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1/8 tsp (0.5 mL) dried tarragon
  • 1/8 tsp (0.5 mL) garlic powder
  • 1/8 tsp (0.5 mL) salt
  • 1/8 tsp (0.5 mL) pepper
  • Fresh parsley sprigs, for garnish

Instructions

  1. Cut eggs in half lengthwise.
  2. Remove yolks. Mash yolks with fork; add mayonnaise, Dijon mustard, chives, parsley, tarragon, garlic powder, salt and pepper.
  3. Refill whites with yolk mixture. Garnish with parsley sprigs.
  4. Serve immediately or store, covered, in refrigerator for up to two days.