Garlic Herb Deviled Eggs

• 12 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika for garnish

Steps

1. 1 Place eggs in a saucepan, cover with water, and bring to a boil. Cover, remove from heat, and let sit for 15 minutes. Cool under cold water.
2. 2 Carefully peel eggs and slice in half lengthwise.
3. 3 Remove yolks and place them in a bowl.
4. 4 Mash yolks with mayonnaise, mustard, garlic, parsley, chives, vinegar, salt, and pepper until smooth.
5. 5 Spoon or pipe the mixture back into the egg white halves.
6. 6 Sprinkle with paprika for garnish.

Equipment

• Saucepan
• Spoon or piping bag

Variations

• Add a dash of hot sauce for a kick.
• Substitute some of the mayonnaise with Greek yogurt for a lighter option.

Substitutions

• If fresh herbs aren't available, use 1 teaspoon of dried parsley and chives.

Pairings

• Cucumber slices
• Crackers and cured meats

Nutrition

Tips

• For easier peeling, use older eggs and crack them gently before peeling.
• For a smoother filling, push the yolk mixture through a fine mesh sieve.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Best served fresh.

Freezing: Not recommended to freeze deviled eggs as the texture may suffer upon thawing.

Serving Suggestions

• Serve with a crisp white wine or a light beer.
• Pair with a fresh vegetable platter.

FAQ