Deviled eggs are an Easter tradition. They’re the perfect appetizer to snack on before the larger Easter Dinner and are a totally underrated crowd pleaser. It’s more than time for them to get the garden-fresh spin they deserve.
We’ve adapted a family recipe that brings all the classic flavor with an unexpected and highly welcome pop of herbs. They’re a perfect accompaniment to the outrageous amount of mustard (yes, it’s four different kinds!) that makes this one of our favorite seasonal recipes of the year.
Hard boil smarter, not harder. We leave the hard-boiling up to you in this recipe, but we’d be remiss if we didn’t tell you our favorite way to do it: in the Instant Pot. Never before has hard-boiling been easier than in the set-it-and-forget-it pressure cooker. Even better: the shells fall right off after briefly soaking in an ice bath.
Yes, that much mustard is necessary. This has a ton of mustard, and that’s as it should be. Tailor the amounts to your taste, but use all four kinds. It’s truly wonderful.
But you can mix it up with your dairy. Use whatever dairy you have on hand to make things super creamy. We’ve personally used all three of the options we’ve listed successfully, but you could also try creme fraiche or mascarpone if you were feeling particularly fancy.
Get creative. Make this recipe your own by mixing up the herbs you include (dill comes to mind as being an extra delicious option). You can also have fun with garnishes: try sliced cornichons, smoked trout or even shaved carrots, if you’re really leaning into the Easter iconography.
Herbed Deviled Eggs RecipeCourse: AppetizersCuisine: AmericanDifficulty: Easy
Makes 24 deviled eggs
One dozen eggs, hardboiled
1-2 Tbsp yellow mustard
1-2 Tbsp dijon mustard
1-2 Tbsp honey mustard
1-2 Tbsp mustard powder
¼ cup sour cream, greek yogurt, or mayonnaise
1 Tbsp pickle or cornichon juice
1 tsp paprika
Salt and pepper, to taste
1 Tbsp minced parsley
1 Tbsp minced chives
1 Tbsp minced dill
Capers, paprika, and additional chives, for garnish
- Peel hard-boiled eggs and slice in half lengthwise. Pop egg yolks out of egg whites and into a large bowl. Set egg whites aside.
- Add all mustards, the quarter cup of dairy, and the pickle juice to the egg yolks. Using a fork, mix everything together until smooth and homogenous.
- Sprinkle the paprika, salt, pepper, and minced herbs over the yolk mixture. Stir to combine with a silicone spatula. Transfer the mixture to a piping bag.
- Pipe the yolk mixture into the holes of the whites. Garnish each egg with capers, paprika, or additional minced chives. Chill until ready to serve.