Deviled Eggs with Spring Herbs

Give me a tray of deviled eggs and I’m one happy woman—especially when they’re kissed with the fresh flavors of spring herbs. These are the kind of bites that vanish in minutes at a gathering, and guess what? They’re a breeze to make. Whether you’re prepping for a garden brunch or just jazzing up a weekday lunch, these eggs are here to bring the sunshine.

Why You’ll Love This Recipe

I first made these after our herb garden exploded with chives, dill, and parsley—and let me tell you, it was love at first bite. Simple, creamy, and bursting with flavor, they’re my go-to for springtime entertaining or a light lunch that feels fancy without the fuss.

• Fresh, bright flavor from seasonal herbs
• Quick and easy—ready in under 30 minutes
• Perfect for brunches, lunches, or parties
• Make-ahead friendly for low-stress hosting

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Place eggs in a saucepan and cover with cold water by about an inch. Bring to a boil, then cover, turn off the heat, and let sit for 10-12 minutes.
2. Transfer eggs to a bowl of ice water and chill for 5-10 minutes. Peel carefully and slice in half lengthwise.
3. Gently scoop out yolks into a small mixing bowl. Set whites aside on a serving platter.
4. Mash yolks with a fork. Add mayonnaise, Dijon mustard, lemon juice, chopped chives, dill, and parsley. Season with salt and pepper to taste.
5. Spoon or pipe the filling into the egg white halves. Garnish with extra herbs, microgreens, or a light sprinkle of paprika if you like.

Chef’s Tips and Tricks

• Don’t overmix the filling—aim for creamy, not gluey.
• Taste the filling before stuffing—you can always add a bit more lemon or herbs.
• Prep the eggs up to a day in advance, but fill just before serving for the freshest presentation.

Recipe Variations and Serving Suggestions

• Swap herbs: try tarragon, basil, or mint for a twist.
• Add-ins: minced capers, crushed garlic, or a dash of hot sauce.
• Top with crispy prosciutto bits or smoked salmon for an elegant touch.
• Serve with a crisp white wine or infused sparkling water at brunch.
• Turn leftovers into egg salad—just mash, mix, and serve on toast.

FAQs

Can I make these deviled eggs ahead of time?

Yes! You can boil, peel, and prep the yolk mixture up to a day in advance. Just store the components separately and fill before serving.

What’s the best way to boil eggs so they peel easily?

Use eggs that are close to their expiration date, cover them with cold water, and always cool them quickly in ice water after boiling. Peeling under running water helps too!

Can I use dried herbs?

You can, but the flavor won’t be quite as bright. Use half the amount if substituting dried herbs for fresh.

Recipe Card

Wasn’t that egg-cellent? 😄 If you try this recipe, snap a pic and tag me @thekitchensaid on Instagram—I’d love to see your spring creations! And don’t forget to leave a comment below if you try it—I’m always cheering you on!