Herbed Deviled Eggs

Herbed Deviled Eggs

Classic deviled eggs made with fresh chives, cilantro, and dill. For hard-cooked eggs that are easy to peel, use eggs that are several days old. Don’t wait until the last minute to shop for eggs. You’ll have the best results if you buy them at least 5 days before you plan to boil them.

Herbed Deviled Eggs
Yield: 12 servings
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  1. 1 dozen large eggs
  2. 1⁄4 cup plus 2 tablespoons sour cream
  3. 1⁄4 cup plus 2 tablespoons mayonnaise
  4. 1 tablespoon chopped fresh chives
  5. 1 tablespoon chopped fresh cilantro
  6. 1 tablespoon chopped fresh dill
  7. 1 teaspoon salt
  8. Garnish: fresh dill sprigs and whole fresh chives
  1. Place eggs in a large saucepan. Cover eggs with water by 3 inches. Bring to a boil over medium-high heat. Boil for 2 minutes. Cover, and remove from heat. Let eggs rest for 10 minutes.
  2. Drain and peel eggs. Cut eggs in half lengthwise. Remove yolks, and place in a medium bowl. Add sour cream and mayonnaise to yolks. Beat at medium speed with an electric mixer until smooth. Add chives, cilantro, dill, and salt, stirring well.
  3. Spoon yolk mixture into halved egg whites. Refrigerate until ready to serve. Garnish with dill sprigs and whole chives just before serving, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/


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