Description
A delicious twist on the classic deviled eggs, featuring fresh herbs for a festive touch.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- Paprika for garnish
Instructions
- Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover and remove from heat, letting sit for 12 minutes, then cool in ice water.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Stir in the chopped sage and thyme.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika before serving.
Notes
For smoother filling, mash yolks thoroughly. Use a piping bag for decoration if desired. You can also substitute Greek yogurt for mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American