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.
Ingredients
- 6 hard-boiled large eggs
- 2 tablespoons minced chives
- 2 tablespoons plain yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon minced fresh parsley
- 2-1/2 teaspoons prepared mustard
- 1 teaspoon snipped fresh dill
- Salt and pepper to taste
Reviews
Loved the addition of the Tarragon in this recipe. I tasted as I added. And I went back for a few extra shakes of the Tarragon. I had no yogurt so I used sour cream. This recipe offered a very light and nice change for us. We love Deviled a Eggs and I make the frequently. Was happy to find this new version. VFE
This was a really interesting recipe. I made a double batch of these for a family dinner the morning before. I tasted the filling and did not like it at all, way too herby. At dinner, I warned everyone that these were not “regular” deviled eggs. I was very surprised to find that the flavors had become much more mild (I was worried they would be even stronger). Everyone except one niece really liked them.