Lemon and Herb Deviled Eggs

Deviled eggs are a big deal in our family. Everyone loves them and they’re a staple whenever we gather together. So why mess with a good thing? Why not?! Especially when the result as good as Lemon and Herb Deviled Eggs! 

Lemon and Herb Deviled Eggs are an update to the Classic Deviled Egg in an elevated way without any extra effort. Tapping into seasonal ingredients makes this dish a perfect appetizer for any Springtime gathering. The lemon and parsley lighten things up, bringing a fresh, clean flavor complimented by the subtle tang of the dill and the delicate onion flavor from the chives. Topped with pickled red onions for a vinegary, crunchy finish, your taste buds will thank you. 

The filling for Lemon and Herb Deviled eggs starts with a classic base of mayonnaise and dijon mustard then gets a major flavor burst from fresh herbs (parsley, dill, and chives), lemon zest and juice, and a little red wine vinegar to tie it all together. 

While this mix-up was a risk, I’ve got to tell you that these disappeared from the refrigerator quicker than the Classic Deviled Eggs, so maybe I’m on to something!

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Lemon and Herb Deviled Eggs

Prep Time30 minutes mins

Total Time30 minutes mins

Course: Appetizer, Side Dish, Snack

Servings: 6

Ingredients

• 8 Eggs Size Large
• 1/2 C Mayonaise
• 1/2 Tsp Dijon Mustard Use creamy dijon; not grainy
• 1 Tsp Lemon Zest
• 1 Tsp Lemon Juice Freshly squeezed is best
• 1/2 Tsp Red Wine Vinegar
• 1 Tbsp Dill, Finely Chopped Reserve approximately 1/2 Tsp for garnish
• 1 Tbsp Parsley, Finely Chopped Reserve approximately 1/2 Tsp for garnish
• 2 Tsp Chives, Finely Chopped Reserve approximately 1/2 Tsp for garnish
• 1/2 Tsp Salt
• 1/4 Tsp Pepper

Instructions

Hard Boil the Eggs

• Add the eggs to the bottom of a medium saucepan. The eggs should be crowded with still some room to move around.
• Cover the eggs with cold water, until the water is approximately one full inch above the top of the eggs.
• Heat the eggs uncovered at medium-high heat until they reach a full boil. This will take about 10 minutes.
• Once boiling, cover the pot, turn off the heat, and let the eggs cook for 12 minutes.

Peel and Prep the Eggs

• After 12 minutes, drain the eggs over a colander. Rinse the eggs with cold water for a few minutes until the eggs are cool enough to be handled.
• Peel each egg by gently tapping the egg on a hard surface, then peel back the shell of the egg revealing the hard-boiled interior.
• Set on a paper towel or kitchen towel-lined baking sheet or bowl to absorb any moisture.
• Repeat the process until all eggs are peeled.

Make the Deviled Egg Filling

• Cut each hard-boiled egg in half lengthwise. Gently push out the yolk into the mixing bowl. Place the egg white on a deviled egg serving tray or platter.
• Once all eggs have been cut and separated, add the mayonnaise, dijon mustard, lemon zest, lemon juice, red wine vinegar, dill, parsley, chives, salt, and pepper. Mix vigorously with a wire whisk, or the beater blades of a hand-mixer until all lumps are removed and the mixture is homogenous.
• Place the filling into a large zip-top bag, squeezing it to one corner. Snip off approximately 1/4 inch of the corner of the zip-top bag.
• Squeeze the mixture into the center of each egg white, filling it generously.
• Sprinkle the reserved herbs over the eggs and top each egg with a few pickled red onions.
• Place in the refrigerator to cool for at least one hour before serving, up to four.

Recipe Tips

To prepare a full day ahead, store the filling in a zip-top bag and the egg whites in a food storage container lined with a paper towel. On the day of serving fill each egg and top with the herbs and pickled red onions.