New This Month

Fresh-Herb Deviled Eggs

  • Servings: 24
  • Yield: Makes 2 dozen


  • 12 medium eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sherry vinegar
  • 1 1/2 teaspoons chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons chopped fresh chives
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh chervil plus sprigs for garnish
  • Coarse salt and freshly ground pepper


  1. Prepare an ice-water bath; set aside. Put eggs in a medium saucepan. Cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook, stirring gently as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 6 minutes. Transfer to ice-water bath to cool.

  2. Peel eggs; halve lengthwise. Carefully remove yolks; set whites aside. Using the back of a spoon, push yolks through a fine-mesh sieve into a medium bowl.

  3. Stir mayonnaise, mustard, vinegar, parsley, chives, tarragon, dill, and chervil into yolks. Season with salt and pepper.

  4. Transfer yolk mixture to a pastry bag fitted with a pastry tip with at least a 1/4-inch opening. Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with chervil sprigs. Eggs can be refrigerated in airtight containers up to 3 hours.

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