Best 2 Herbed Deviled Eggs Recipes
Herbed deviled eggs are a classic party appetizer that is easy to make and always a crowd-pleaser. The creamy, flavorful filling is made with hard-boiled eggs, mayonnaise, mustard, and a variety of herbs and spices. The eggs can be garnished with additional herbs, paprika, or bacon bits for a finishing touch. Whether you're looking for a simple snack or an elegant appetizer, herbed deviled eggs are sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 1 dozen
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
HERBED DEVILED EGGS
Wondering what to do with hard-cooked eggs when Easter is past? Field editor Sue Seymour of Valatie, New York makes deviled eggs with a twist, adding a mix of herbs to the filling.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.
Nutrition Facts : Calories 116 calories, Fat 9g fat (2g saturated fat), Cholesterol 214mg cholesterol, Sodium 113mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
Tips:
- Choose fresh, large eggs. Older, smaller eggs will be more difficult to peel and will not hold their shape as well.
- Bring the eggs to room temperature before boiling. This will help to prevent the eggs from cracking when they are placed in the boiling water.
- Add a pinch of salt to the boiling water. This will help to prevent the egg whites from sticking to the shell.
- Boil the eggs for 10-12 minutes. For a softer yolk, boil for 8-10 minutes. For a harder yolk, boil for 12-14 minutes.
- Immediately transfer the eggs to an ice bath. This will stop the cooking process and make the eggs easier to peel.
- Peel the eggs under cold running water. This will help to remove any remaining shell fragments.
- Use a sharp knife to slice the eggs in half. This will help to prevent the eggs from crumbling.
- Scoop out the yolks and place them in a bowl. Be careful not to break the egg whites.
- Mash the yolks with a fork. Add your desired seasonings and mix until well combined.
- Spoon the yolk mixture into the egg white halves. Sprinkle with paprika, chopped herbs, or other desired toppings.
- Serve immediately or chill for later.
Conclusion:
Deviled eggs are a classic party appetizer that is easy to make and always a crowd-pleaser. With a few simple ingredients and a little bit of time, you can create a delicious and elegant dish that will impress your guests. So next time you're looking for a quick and easy appetizer, give these herbed deviled eggs a try.
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