Deviled Eggs with Herbs
Oh, Deviled Eggs are a classic for a reason! They’re the ultimate crowd-pleaser, and adding fresh herbs takes them from simple to sensational. Here are five original recipes for Deviled Eggs with Herbs, each offering a distinct flavor profile and cooking method.
Healthier Version
Classic Herbed Deviled Eggs (Dill, Chives, & Lemon)
This is the quintessential picnic Deviled Egg, elevated with bright, fresh garden herbs. The tiny hint of lemon zest cuts through the richness of the yolk filling, keeping it light and utterly irresistible. This is your go-to recipe for potlucks and holiday spreads!
Prep Time: 15 minutes
Cook Time: 10 minutes (for boiling eggs)
Total Time: 25 minutes
Servings: 12 halves (6 eggs)
Ingredients
- 6 large hard-boiled eggs, peeled and chilled
- 1/4 cup mayonnaise (full-fat preferred)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon finely snipped fresh chives
- 1/2 teaspoon finely grated lemon zest
- Pinch of salt and black pepper
- Paprika (for garnish)
Directions
- Prep the Eggs: Carefully slice the hard-boiled eggs in half lengthwise. Gently scoop out the yolks and place them in a small mixing bowl. Set the egg white halves aside on a serving platter.
- Make the Filling: Use a fork to mash the yolks until they are crumbly and smooth. Add the mayonnaise, lemon juice, and Dijon mustard. Mix well until creamy.
- Fold in Herbs and Seasoning: Gently fold in the chopped fresh dill, snipped chives, and lemon zest. Season with a pinch of salt and pepper, tasting and adjusting the seasoning as needed.
- Stuff and Garnish: Spoon the filling into the egg white halves. You can use a piping bag for a fancier look, or simply use a small spoon to mound the filling high.
- Serve: Dust lightly with paprika before serving chilled.
Notes
- To get the best yolks for deviling, plunge the freshly boiled eggs into an ice bath immediately after cooking to stop the process, which prevents that unsightly green ring.
- For a slightly tangy flavor, swap out half of the mayonnaise for plain Greek yogurt.
Variations
- Pickle Pop: Add 1 tablespoon of finely chopped sweet or dill pickles to the filling.
- Crunchy Garnish: Top with a sprinkle of toasted, crushed everything bagel seasoning instead of paprika.
Healthier & Easier Herbed Deviled Eggs (Avocado & Cilantro)
This version is lighter, brighter, and packed with healthy fats, swapping traditional mayo for creamy avocado and vibrant cilantro. It’s a gorgeous green twist on the classic and tastes incredibly fresh!
Prep Time: 15 minutes
Cook Time: 10 minutes (for boiling eggs)
Total Time: 25 minutes
Servings: 12 halves (6 eggs)
Ingredients
- 6 large hard-boiled eggs, peeled and chilled
- 1/2 ripe avocado
- 1 tablespoon fresh lime juice
- 1 tablespoon light mayonnaise (optional, for extra creaminess)
- 1/4 cup finely chopped fresh cilantro
- 1 tablespoon finely chopped red onion
- 1/4 teaspoon ground cumin
- Pinch of salt and cayenne pepper
- Small cilantro leaves (for garnish)
Directions
- Prep the Eggs: Halve the eggs and remove the yolks, placing them in a mixing bowl.
- Create the Base: Add the avocado and lime juice to the yolks. Use a fork or potato masher to mash the mixture until very smooth. (Add the optional light mayonnaise now if desired).
- Mix in Flavors: Stir in the chopped fresh cilantro, finely chopped red onion, cumin, salt, and cayenne pepper.
- Taste and Adjust: The color should be a uniform, vibrant green. Taste and add more lime juice if you want more zest, or more salt for flavor.
- Stuff and Serve: Spoon or pipe the filling into the egg white halves. Garnish each half with a small cilantro leaf.
Notes
- This version is best served immediately, as the avocado will brown slightly over time. To slow browning, keep the finished eggs covered tightly in the fridge.
- For a fully dairy-free option, use a light, oil-based vegan mayonnaise or just rely on the avocado and lime.
Variations
- Mexican Heat: Swap the cumin for chili powder and top with a thin sliver of pickled jalapeño.
- Garnish: Drizzle a tiny amount of high-quality olive oil over the filling before serving.
Slow Cooker Herbed Deviled Eggs (Garlic & Basil Infusion)
This method focuses on achieving perfectly cooked eggs effortlessly, then infusing the filling with robust, slightly sweet roasted garlic and fresh basil. It’s a great way to handle the egg cooking hands-free while preparing other dishes.
Prep Time: 15 minutes
Cook Time: 2.5 hours (Slow Cooker Egg Cooking)
Total Time: 2 hours 45 minutes
Servings: 16 halves (8 eggs)
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 cloves roasted garlic, mashed (see notes)
- 1/4 cup finely chopped fresh basil
- 1/4 teaspoon dried mustard powder
- Pinch of salt and white pepper
- Extra basil leaves (for garnish)
Directions
- Slow Cook the Eggs: Place a kitchen towel on the bottom of a 4-quart slow cooker. Carefully arrange the 8 eggs on the towel (this prevents cracking). Add $1/2$ cup of water. Cook on LOW for 2.5 hours.
- Cool and Peel: Immediately plunge the cooked eggs into an ice bath for 10 minutes. Peel, slice in half lengthwise, and scoop out the yolks.
- Prepare the Filling: In a bowl, mash the yolks with the mashed roasted garlic. Stir in the mayonnaise, sour cream, and mustard powder until smooth.
- Finish the Filling: Fold in the fresh chopped basil, salt, and white pepper. White pepper is traditional and won’t stand out against the light filling.
- Stuff and Serve: Fill the egg white halves with the creamy filling. Garnish with a small piece of fresh basil leaf.
Notes
- To roast garlic quickly: Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and bake at $400^\circ\text{F}$ for 30 minutes until soft. Squeeze the soft cloves out and mash.
- The sour cream adds a delightful tangy richness that pairs perfectly with the basil.
Variations
- Pesto Swirl: Mix 1 teaspoon of prepared basil pesto into the filling mixture for an even stronger herb flavor.
- Italian Crunch: Top with a tiny dusting of finely grated Pecorino Romano cheese.
Instant Pot Herbed Deviled Eggs (Rosemary & Balsamic)
Using the Instant Pot is the absolute fastest and easiest way to get perfectly cooked, easy-to-peel eggs every single time! This recipe uses the warm, woodsy flavor of rosemary, beautifully contrasted with a sweet and tangy balsamic glaze.
Prep Time: 15 minutes
Cook Time: 5 minutes (Pressure) + 5 minutes (Natural Release)
Total Time: 30 minutes
Servings: 14 halves (7 eggs)
Ingredients
- 7 large eggs
- 1 cup water (for Instant Pot)
- 1/4 cup mayonnaise
- 2 tablespoons cream cheese, softened
- 1 teaspoon fresh rosemary, finely minced
- 1/2 teaspoon Worcestershire sauce
- Pinch of salt and black pepper
- Balsamic Glaze (for topping)
Directions
- Pressure Cook the Eggs: Pour 1 cup of water into the Instant Pot liner. Place the eggs on a trivet/steamer rack inside the pot. Secure the lid, set the vent to sealing, and pressure cook on Manual/Pressure Cook on HIGH for 5 minutes (“5-5-5 Rule”).
- Release and Chill: Let the pressure release naturally for 5 minutes, then manually vent the remaining pressure (QR). Immediately plunge the eggs into an ice bath for 5 minutes.
- Prep the Filling: Peel the chilled eggs, slice them, and scoop the yolks into a bowl. Mash the yolks. Add the mayonnaise, softened cream cheese, minced rosemary, Worcestershire sauce, salt, and pepper. Mix until smooth.
- Stuff and Glaze: Fill the egg white halves. Place the deviled eggs on a serving tray.
- Serve: Drizzle each deviled egg with a thin line of balsamic glaze just before serving.
Notes
- The 5-5-5 Rule is famous for the Instant Pot: 5 minutes pressure cook, 5 minutes natural release, 5 minutes ice bath. It guarantees perfect peeling!
- Cream cheese adds structure, preventing the filling from separating and giving it a rich, dense texture.
Variations
- Garlic Dust: Sprinkle a tiny bit of garlic powder over the yolks before mashing.
- Sweet Finish: Use fig balsamic glaze for an even richer, sweeter topping.
Air Fryer Herbed Deviled Eggs (Smoked Paprika & Parsley)
While the filling is made the traditional way, using the air fryer to cook the eggs gives you a unique, slightly nutty flavor, and incredibly easy peeling! We’ll pair this with a classic herb, parsley, and smokiness from the paprika.
Prep Time: 15 minutes
Cook Time: 16 minutes (Air Fryer Egg Cooking)
Total Time: 31 minutes
Servings: 10 halves (5 eggs)
Ingredients
- 5 large eggs (uncooked)
- 1/4 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 tablespoon finely chopped fresh parsley
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon smoked paprika (divided)
- Pinch of salt and black pepper
Directions
- Air Fry the Eggs: Preheat your air fryer to $270^\circ\text{F}$ ($130^\circ\text{C}$). Carefully place the 5 uncooked eggs directly in the air fryer basket (no water or oil needed). Air fry for 16 minutes.
- Cool and Peel: Immediately transfer the hot eggs to a bowl of ice water and chill for 5 minutes. The shells should peel off incredibly easily. Slice and scoop the yolks.
- Make the Filling: Mash the yolks in a bowl. Add the mayonnaise, whole grain mustard, apple cider vinegar, $1/4$ teaspoon of smoked paprika, salt, and pepper. Mix until smooth and creamy.
- Fold in Herbs: Stir in the chopped fresh parsley.
- Stuff and Finish: Fill the egg white halves with the mixture. Garnish by dusting the tops of the filling with the remaining $1/4$ teaspoon of smoked paprika.
Notes
- The low-and-slow air fryer temperature cooks the eggs perfectly without cracking the shell, and the dry heat shrinks the membrane inside, making peeling a dream.
- Using whole grain mustard adds a nice textural element and a sharper flavor that stands up well to the smoked paprika.
Variations
- Bacon Bits: Mix 1 tablespoon of finely crumbled cooked bacon into the filling for a smoky-savory punch.
- Spicy Heat: Use hot smoked paprika instead of sweet smoked paprika.
