Classic Deviled Eggs with Fresh Herbs

Classic Deviled Eggs with Fresh Herbs

These Classic Deviled Eggs with Fresh Herbs are just the way you remember them. I’ve kept the recipe as familiar as possible by emphasizing their simplicity, fresh flavors and whole food ingredients.

Classic Deviled Eggs with Fresh Herbs 

Print This Recipe Total time Yield 6–8Published

You will probably have extra yolk filling. I like to be generous because it makes the job of piping so much easier. You can save the extra to spread on toast with avocado.

Classic Deviled Eggs with Fresh Herbs


  • 8 extra-large eggs
  • ⅓ cup mayonaisse (I use a heaping ⅓‑cup, but use your judgment)
  • 1 teaspoon grainy mustard (you can substitute a smooth mustard if you prefer)
  • 1 teaspoon sherry vinegar (or any flavorful vinegar)
  • 3–4 teaspoon mixed minced fresh herbs (such as parsley, thyme, chives and chervil)
  • Kosher salt and white pepper (to taste)
  • paprika (to taste, optional)


Prepare an ice-water bath; set aside. Put eggs in a medium saucepan. Cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook, stirring gently as water begins to boil. Once boiled turn the burner to very, very low. Simmer the eggs 10 minutes exactly. Transfer to ice-water bath to cool.

Peel eggs; halve lengthwise. Carefully remove yolks; set whites aside. Using the back of a spoon, push yolks through a fine-mesh sieve into a medium bowl.

Stir mayonnaise, mustard, vinegar, mixed herbs into yolks. Season with a pinch each salt and white pepper.

Transfer yolk mixture to a pastry bag fitted with a pastry tip with at least a ¼‑inch opening. Pipe mixture into whites, filling to ½ inch over surface. Garnish with herb sprigs and a light sprinkle of paprika (optional).

Eggs can be covered and refrigerated up to 3 hours.