Deviled Eggs with Herbs
Creamy egg filling and fresh herbs make deviled eggs an easy small dish that always looks good on the table. This recipe for deviled eggs with herbs gives hard …
Ingredienser
Instructions
Boil the eggs for 11 to 12 minutes, until hard boiled.
Cool the eggs in cold water and peel them.
Cut the eggs in half lengthwise and remove the yolks.
Place the yolks in a bowl and mash them with a fork.
Finely chop shallot, chives and parsley.
Mix the yolks with Dijon mustard, mayonnaise, shallot, some of the herbs, salt and pepper into a creamy filling.
Transfer the filling to a piping bag or use a small spoon.
Fill the egg whites with the mixture.
Top with the remaining herbs before serving.
Nutrition per serving
Energi ca. 518 kcal
Protein 15.9 g
Fett 49.2 g
Karbohydrater 1.6 g
Fiber 0.1 g
Sukker 1.4 g
Salt 2.3 g
Tips & tricks
Fill the eggs just before serving if you want the neatest result. The egg filling can be made a little ahead and kept chilled in a piping bag or airtight container.
Did you know?
Deviled eggs with herbs taste fresher than the classic version because chives and parsley lift the creamy egg filling. Dijon mustard adds mild acidity and a little heat, while mayonnaise makes the filling smooth and rich. The dish suits Easter and buffets well because it can be served cold and looks good on a platter.
