Classic Deviled Eggs with Fresh Herbs
COOK TIME: 10 minutes
PREP TIME: 20 minutes
SERVINGS: 6
INGREDIENTS
6 large eggs
¼ cup mayonnaise
2 to 3 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
¼ teaspoon sea salt
Freshly ground black pepper, to taste
¼ cup finely diced red onion
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon capers (optional)
INSTRUCTIONS
Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pan. Simmer for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
Gently tap each egg on a hard surface to crack the shell, then peel under cold running water. Pat dry with a paper towel.
Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg white halves aside on a serving tray.
Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard (start with 2 teaspoons and adjust to taste), lemon juice, sea salt, and black pepper. Mix until creamy and fully combined.
Stir in the diced red onion, chopped chives, chopped dill, and capers if using. Taste and adjust seasoning if needed.
Spoon or pipe the yolk mixture evenly into the egg white halves.
Garnish with a few extra snips of fresh herbs or a crack of black pepper, if desired. Serve immediately or refrigerate until ready to serve.
Storage Instructions
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. For food safety, do not leave deviled eggs at room temperature for more than 2 hours.
Ingredient Substitutions
Red onion can be replaced with finely diced shallots or omitted for a milder flavor.
Fresh chives and dill can be substituted with ½ teaspoon each of dried chives and dried dill.
Dijon mustard can be swapped with yellow mustard for a milder flavor.
Capers are optional and can be left out without affecting the integrity of the dish.
Disclaimer: Consuming undercooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. This recipe follows USDA guidelines for fully cooked eggs.
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