← Back to Search Results American
herb-deviled-eggs

Photo by: Joseph De Leo
Comments: 0
 

Recipe

You will most likely have everything you need to make this dish right in your refrigerator. You can spice it up with different herbs and pickles or make it plain and simple with mayo, mustard and a little salt and pepper. Try topping them with slices of pickled okra, cornichons or a few capers.

Yield : Makes 12

Ingredients

  • 6 large eggs
  • 4 mini sweet pickles, minced
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • 1 teaspoon chopped fresh chives, plus more for gaarnish
  • 1 teaspoon white wine vinegar
  •  Pinch of ground cayenne pepper
  • Sea salt and freshly ground black pepper to taste

Directions

1. Place the eggs in a saucepan with enough water to cover by about 2 inches. Bring the water to a low boil over medium heat. Turn the heat off, cover and let the eggs sit in the water 12 minutes longer. Drain the eggs and rinse under cold running water. Let the eggs sit in cold water until completely cool. Remove the eggs from the water and gently crack both ends of each egg and carefully remove the shell. Place them on a paper towel to drain.

2. Cut the eggs in half lengthwise. Scoop the yolks out into a medium bowl, being careful to keep the whites intact. Place the whites on a plate and set aside.

3. Add the pickles, mayonnaise, mustard, parsley, chives, vinegar, cayenne, salt and pepper to the egg yolks and use a fork to mash the ingredients together until you have a smooth paste.

4. Spoon about 1 tablespoon of the yolk mixture back into the hole left in the egg whites and refrigerate, covered, until ready to serve.

5. Top each egg with a sprinkle of chopped herbs and season with additional salt and pepper if desired just before serving.


© 2014 Sara Foster

Note from Cookstr's Editors

Nutritional information is based on 1/2 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

55kcal (3%)
16mg (2%)
0mg (1%)
39mcg RAE (1%)
39mg
4mg
3g
1g
0g
1g
107mg (36%)
164mg (7%)
1g (5%)
4g (7%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
good-to-the-grain Good to the Grain
by Kim Boyce
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
flavor Flavor
by Rocco DiSpirito
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
food-to-live-by Food to Live By
by Myra Goodman
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
amor-y-tacos Amor Y Tacos
by Deborah Schneider
martin-yans-china Martin Yan's China
by Martin Yan
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?