Creamy, tangy deviled eggs filled with a whipped yolk-mayo-mustard blend and topped with finely crumbled egg yolk and fresh herbs — a timeless appetizer with a delicate twist. These deviled eggs offer an elegant presentation with simple, balanced flavors that suit both casual gatherings and formal entertaining.
Why You’ll Love This Recipe
Deviled eggs are a staple for good reason: they’re easy to make, satisfyingly creamy, and endlessly adaptable. This refined version enhances the traditional flavor with a splash of white wine vinegar for brightness and a topping of yolk crumble and herbs for texture and visual appeal. They’re naturally gluten-free, budget-friendly, and always a crowd-pleaser.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- Salt and black pepper to taste
- 1 tablespoon finely chopped chives or parsley
- Paprika or extra yolk crumble for garnish (optional)
Directions
- Place the eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat, then reduce the heat and simmer gently for 10 minutes.
- Drain and transfer the eggs to an ice bath. Let them cool completely before peeling.
- Once cooled, peel the eggs and slice them in half lengthwise.
- Gently scoop out the yolks and place them in a mixing bowl. Reserve one yolk for garnish, if desired.
- Mash the yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, pepper, and chopped herbs until smooth and creamy.
- Spoon or pipe the filling into the egg white halves.
- Grate or finely crumble the reserved yolk over the top for a delicate finish.
- Garnish with additional herbs or a pinch of paprika if desired.
- Serve chilled or at room temperature.
Servings and timing
Servings: 12 deviled egg halves (6 whole eggs)
Preparation time: 10 minutes
Cooking time: 10 minutes
Cooling and assembling time: 20 minutes
Total time: 40 minutes
Variations
- Spicy version: Add a dash of hot sauce or a pinch of cayenne to the filling.
- Smoky flavor: Mix in a bit of smoked paprika or top with crumbled bacon.
- Avocado twist: Replace half of the mayo with mashed avocado for a green, creamy filling.
- Pickled garnish: Top with minced pickles or capers for added tang.
- Curry flavor: Add a touch of curry powder for a spiced variation.
Storage/Reheating
Deviled eggs are best served the day they are made but can be stored in an airtight container in the refrigerator for up to 2 days. Keep them chilled until ready to serve. Do not freeze deviled eggs, as the texture of the filling may separate when thawed. Reheating is not recommended; serve them cold or at room temperature.
FAQs
Can I boil the eggs in advance?
Yes, hard-boiled eggs can be made up to 3 days in advance and stored in the refrigerator.
How do I prevent the eggs from cracking while boiling?
Start with cold water and bring it to a gentle boil; avoid overcrowding the pan.
Can I use a piping bag for the filling?
Yes, using a piping bag with a star tip creates a decorative finish and makes filling easier.
What herbs work best in this recipe?
Chives, parsley, tarragon, or dill all complement the eggs well.
Can I make the filling ahead of time?
Yes, the filling can be made a day in advance and stored separately. Assemble just before serving.
How do I get a smooth filling?
Mash the yolks thoroughly and consider using a food processor for an extra-smooth texture.
Are deviled eggs gluten-free?
Yes, all ingredients in this classic recipe are naturally gluten-free.
How do I transport deviled eggs without messing them up?
Use a deviled egg carrier or line a container with parchment and gently pack the eggs in a single layer.
Can I make this recipe dairy-free?
Yes, just ensure your mayonnaise is dairy-free (most are).
What’s the best way to peel hard-boiled eggs?
After the ice bath, gently tap and roll the eggs to crack the shell, then peel under running water.
Conclusion
Classic deviled eggs with fresh herbs and yolk crumble are a simple yet elegant appetizer that never goes out of style. With their creamy filling and delicate garnishes, they are perfect for every occasion, from brunch spreads to cocktail parties. Their versatility and ease make them a must-have recipe in any cook’s repertoire.
Print
Classic Deviled Eggs with Fresh Herbs and Yolk Crumble
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 deviled eggs 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Description
Creamy, tangy deviled eggs filled with a whipped yolk-mayo-mustard blend and topped with finely crumbled egg yolk and fresh herbs — a timeless appetizer with a delicate twist.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- Salt and black pepper to taste
- 1 tablespoon finely chopped chives or parsley
- Paprika or extra yolk crumble for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Drain and transfer eggs to an ice bath to cool completely. Peel and halve lengthwise.
- Gently scoop out the yolks and place them in a mixing bowl. Reserve one yolk for garnish, if desired.
- Mash yolks with mayonnaise, mustard, vinegar, salt, pepper, and chopped herbs until smooth and creamy.
- Spoon or pipe the filling back into the egg whites.
- Grate or crumble the reserved yolk over the top for a delicate finish.
- Serve chilled or at room temperature.
Notes
- Use a piping bag for a more elegant presentation.
- Can be made a few hours ahead and kept chilled until serving.
- Try adding a pinch of smoked paprika for extra depth.
Nutrition
- Serving Size: 2 halves (1 egg)
- Calories: 90
- Sugar: 0g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
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