Herbed Deviled Eggs

James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.

  • Yield: Makes 1 dozen
Herbed Deviled Eggs

Source: Martha Stewart Living, July 2005


  • 8 large eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon grainy Dijon mustard
  • 1 1/2 teaspoons sherry vinegar
  • Coarse salt and freshly ground pepper
  • 1 teaspoon chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh thyme, plus sprigs and leaves for garnish
  • 1 teaspoon finely chopped fresh chives, plus snipped chives for garnish


  1. Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.

  2. Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.

  3. Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.

Cook's Notes

Gently stirring the eggs as the water begins to boil keeps the yolks centered.


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