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Three Herb Deviled Eggs


  • 12 hard-cooked eggs,* peeled
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup dairy sour cream
  • 2 to 3 tsp. Dijon-style mustard
  • 2 Tbsp. snipped fresh parsley
  • 2 Tbsp. snipped fresh dill or 1-1/2 tsp. dried dill weed
  • 2 Tbsp. snipped fresh chives or 1-1/2 tsp. dried chives
  • Sea salt or salt
  • Fresh ground black pepper
  • Paprika or cayenne pepper (optional)


Cut tops off of hard-cooked eggs about 1/3 from the top. Gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. Set aside tops for another use. Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with salt and black pepper. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne.


*To cook eggs: Place 12 eggs in a single layer in a large Dutch oven. Add enough cold water to just cover the eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.

To peel eggs, gently tap each egg on the countertop. >Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

Test Kitchen Tip: Hard-cooked eggs made with eggs that have been refrigerated 1 week to 10 days after purchase are easier to peel.

Source: My Kitchen

By JohnLuse from Columbus, GA


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