Herb Deviled Eggs

These stuffed eggs are loaded with the fresh herbs of spring — use what you find in the Freshness Farm delivery or backyard garden.  A few sprigs of chives or green onion are particularly nice.

Have you ever wondered why some hard-boiled eggs turn out rubbery — with chalky yolks? The answer is that eggs take to gentle cooking — not hard-boiling.  Turn off the heat.  It’s that simple.  Follow the instructions below for the secret…

(Makes 16)


  • 8 hard-cooked eggs, shells removed (per instructions below)
  • ¼ cup mayonnaise
  • 1-2 teaspoons Dijon mustard
  • Champagne or white wine vinegar
  • Salt and freshly ground pepper
  • ¼ cup mixed fresh herbs (such as cilantro, chives, dill, parsley, chervil), plus more for serving
  • Pitted olives, torn in half, optional


For hard-cooked eggs:

  1. Place eggs into a saucepan and cover completely with water by at least one inch.  Bring to a full boil over high heat.
  2. Turn the heat off, cover the pan and leave on the burner for 12 minutes.
  3. Remove eggs from the pan, place into a bowl filled with ice-water and cool.  Peel eggs when fully cool.

For deviled eggs:

  1. Slice eggs in half lengthwise.  Remove yolks and place into a small bowl.  Place white halves on a platter.
  2. With a fork, mash yolks until relatively smooth, with as few lumps as possible.  Add mayonnaise to the bowl with mustard (start with less, then taste and add more as necessary), a splash of vinegar, salt and pepper to taste.  Mix well then add fresh herbs and mix again.
  3. Spoon yolk-mixture into egg-white halves.  Or spoon yolk mixture into a quart-sized ziploc bag.  Seal the bag and cut the tip of the bag off on one side (opposite the sealed edge). The cut will make a small hole.  Pipe the yolk mixture into the egg-white halves through the hole, using the baggy like a pastry bag. Toss the bag when you are done.
  4. Garnish with chopped herbs and olive halves (optional).
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