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Deviled eggs garnished with fresh spring herbs and paprika
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Clara's Spring Herb Deviled Eggs

Classic deviled eggs brightened with fresh dill, chives, and a touch of Dijon. Clara's signature Easter contribution, piped with care and garnished with spring herbs.
Course Side Dish
Cuisine American
Keyword easter recipes, side dishes, spring herb deviled eggs
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings 12 filled egg halves
Author Maggie

Ingredients

  • 6 large eggs, hard-boiled
  • 3 tablespoons mayonnaise or Greek yogurt for lighter
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika plus more for garnish
  • 1 tablespoon fresh dill, finely minced or 1/2 tsp dried
  • 1 tablespoon fresh chives, finely minced
  • fresh tarragon or parsley for garnish optional
  • edible flowers for garnish optional

Instructions

  1. Hard-boil the eggs: Place eggs in a pot, cover with cold water, bring to a boil. Remove from heat, cover, and let sit 12 minutes. Transfer to an ice bath. Once cool, peel and halve lengthwise.
  2. Make the filling: Scoop yolks into a bowl. Add mayonnaise, Dijon mustard, vinegar, salt, pepper, and paprika. Mash with a fork until smooth.
  3. Add herbs: Fold in the minced dill and chives. Fresh herbs are what make these spring-appropriate.
  4. Pipe or spoon: Use a piping bag with a star tip to fill the egg white halves, or use a small spoon.
  5. Garnish: Dust lightly with paprika. Top each egg with a tiny sprig of fresh tarragon, parsley, or an edible flower.
  6. Chill: Cover and refrigerate until ready to serve. These keep beautifully for 24 hours.