Deviled Eggs with Dijon and Fresh Herbs are a delightful twist on a classic favorite. These little bites combine creamy egg yolks with a tangy kick from Dijon mustard and the fresh brightness of herbs like parsley, chives, or dill. They’re simple, flavorful, and perfect for any gathering or just a tasty snack.
I love making these when I want something quick but a little special. The Dijon adds just the right amount of zing, and the herbs bring a fresh, garden-like feel that makes each bite taste like a little celebration. It’s easy to customize too—sometimes I add a sprinkle of paprika or a few drops of lemon juice for extra punch.
Whenever I bring these deviled eggs to a party, they disappear fast. I like to serve them on a pretty platter with a few extra herb sprigs on top for a little extra charm. They’re a simple recipe, but one that always gets compliments and makes people smile!
Key Ingredients & Substitutions
Eggs: Fresh large eggs work best. Older eggs peel easier, so consider using eggs that are a week old for smooth peeling.
Dijon Mustard: It adds a bit of tang and depth. If you can’t find Dijon, yellow mustard or spicy brown mustard can work, but flavor will vary.
Mayonnaise: This makes the filling creamy. You can swap it with Greek yogurt for a lighter option or use vegan mayo if you prefer.
Fresh Herbs: Parsley, chives, and dill bring freshness and color. Feel free to mix or swap with cilantro, tarragon, or basil depending on your taste.
Vinegar or Lemon Juice: Acid brightens the filling. Lemon juice offers a fresh, citrusy note, while white vinegar keeps it simple and classic.
How Can I Peel Hard-Boiled Eggs Easily?
Peeling eggs cleanly can be tricky, but here’s a simple way:
- Start with eggs that aren’t super fresh; older eggs peel easier.
- After boiling, place eggs immediately in ice water to cool. This stops cooking and helps separate the shell from the white.
- Tap the egg gently all over to crack the shell, then peel under running water to wash away small shell pieces.
This helps get smooth, intact whites ready for filling without frustration.
Equipment You’ll Need
- Saucepan – I use it to boil the eggs and keep everything simple.
- Small bowl – perfect for mixing the yolk filling and stirring in the herbs.
- Slotted spoon – makes transferring hot eggs to ice water easy and safe.
- Peeler or sharp knife – for peeling the cooled eggs smoothly.
- Piping bag or spoon – to neatly fill the egg whites with the yolk mixture.
- Serving platter – to display your deviled eggs nicely and keep them chilled.
Flavor Variations & Add-Ins
- Replace fresh herbs with chopped basil or cilantro for a different flavor twist.
- Mix in a little Sriracha or hot sauce for some spicy heat.
- Add finely chopped pickles or capers for a tangy, briny kick.
- Swap out the herbs and mustard for curry powder and chopped mango for an exotic touch.
Deviled Eggs with Dijon and Fresh Herbs
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill or tarragon, finely chopped (optional)
- Additional fresh herb leaves for garnish (parsley, chives, or microgreens)
Time You’ll Need:
This recipe takes about 20 minutes to prepare, including boiling and cooling the eggs, plus an additional 30 minutes chilling time in the fridge for the best flavor. So, set aside around 50 minutes total from start to finish.
Step-by-Step Instructions:
1. Boil and Cool the Eggs:
Place the eggs in a single layer inside a saucepan, then fill with cold water about an inch above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the pan and remove it from the heat. Let the eggs sit covered for 10 to 12 minutes.
Next, drain the hot water and move the eggs to a bowl filled with ice water to cool down for at least 5 minutes. This helps stop cooking and makes peeling easier.
2. Peel and Prepare the Eggs:
Carefully peel the cooled eggs and slice each egg in half lengthwise. Gently remove the yolks from the whites and place the yolks in a medium bowl. Arrange the egg whites on a serving platter for filling.
3. Make the Yolk Filling:
Using a fork, mash the yolks until smooth. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper to the bowl. Mix everything well until the mixture is creamy and smooth.
Stir in the finely chopped parsley, chives, and if you like, dill or tarragon for an extra herbal note.
4. Fill and Garnish the Eggs:
Spoon or pipe the yolk mixture evenly into each egg white half. Sprinkle a little paprika on top for a pop of color and flavor.
Garnish with additional fresh herb leaves, such as parsley, chives, or microgreens, to make your deviled eggs look beautiful and fresh.
5. Chill Before Serving:
Place the filled deviled eggs in the refrigerator for at least 30 minutes. Chilling helps the flavors blend and makes them even tastier when served.
Enjoy your elegant and flavorful Deviled Eggs with Dijon and Fresh Herbs!
Can I Use Older Eggs for Easier Peeling?
Yes! Eggs that are about a week old peel much easier than very fresh ones. If possible, buy your eggs a few days ahead to get perfect, smooth whites.
Can I Substitute Mayonnaise with Something Healthier?
Absolutely! Greek yogurt is a great lighter alternative that keeps the filling creamy. Vegan mayonnaise also works well if you want a dairy-free option.
How Long Can I Store Deviled Eggs?
Store deviled eggs in an airtight container in the fridge for up to 2 days. For best texture and flavor, enjoy them within that time frame.
Can I Make Deviled Eggs Ahead of Time?
Yes, you can prepare the filling and fill the eggs up to 1 day in advance. Just cover and refrigerate them until you’re ready to serve.