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
Per devilled egg serving
- Calories
- 46
- Fat
- 3 g
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Sodium
- 73 mg
- Sugars
- 0 g
- Protein
- 3 g
- Fibre
- 0 g
- Carbohydrate
- 1 g
- 12 hard boiled eggs, peeled
- ¼ 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
-
Cut eggs in half lengthwise.
-
Remove yolks. Mash yolks with fork; add mayonnaise, Dijon mustard, chives, parsley, tarragon, garlic powder, salt and pepper.
-
Refill whites with yolk mixture. Garnish with parsley sprigs.
-
Serve immediately or store, covered, in refrigerator for up to two days.