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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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1 dozen


  • 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


  • 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
2 each: 116 calories, 9g fat (2g saturated fat), 214mg cholesterol, 113mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 7g protein.

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Average Rating:
  • Appy_Girl
    Jul 27, 2020

    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

  • katlaydee3
    Jan 28, 2018

    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.