Whenever spring rolls around I get really excited because I know its time for my favorite appetizer, snacking food ever: deviled eggs. I can eat way too many deviled eggs and I have. You definitely shouldnt do this because then you wont have room for other Easter fare like hot cross buns and honey-baked ham. My parents never gave us gifts on Easter. Instead it was a day about a day with family and spending time with one another.
The best gift I think is food and good company. These herb deviled eggs are so simple and refreshing. The best tip that I learned from my friend Billy is to push the egg yolks through a sieve. It breaks the the egg yolks into teeny tiny bits, resulting in the fluffiest and creamiest filling ever. I highly recommend it!
Herb Deviled Eggs
- 6 large eggs, boiled and peeled
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon fresh chives, minced
- 1 teaspoon finely minced tarragon
- 1 teaspoon finely minced Italian parsley
- Salt and pepper to taste
- Ground paprika, as garnish
- Halve the eggs and scoop out the yolks and transfer them to a sieve that’s nestled atop a medium bowl.
- Using a spoon, push the yolks through the sieve and into the bowl. Mix in the mayonnaise, yellow mustard, and fresh herbs: chives, tarragon, Italian parsley.
- Add a few pinches of salt and a few turns of freshly ground pepper and give it a taste. Adjust the seasoning according to taste.
- Transfer the filling into a piping bag (fitted with a star tip if you want that effect, definitely not necessary!) and fill the eggs with the filling.
- Garnish with a few dashes of ground paprika.
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.