Chive and Dill deviled eggs are an elevated take on a classic dish. This recipe makes the perfect appetizer or snack any time of the year.
- 6 hard-boiled eggs
- 1/4 cup mayonnaise (I like Veganaise; choose any mayo you like)
- 1 teaspoon fresh lemon juice (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 12 thin slices of fresh or pickled jalapeno
- 3 tablespoons chopped fresh chives, divided
- 3 tablespoons chopped fresh dill, divided
- 1/4 teaspoon kosher salt or fine sea salt (I use Real Salt), plus flakey salt or more salt for garnish
- 1/8 teaspoon freshly ground black pepper
- Slice the hardboiled eggs in half lengthwise. Carefully scoop out the yolks and transfer them to a bowl.
- Using the back of a fork, mash egg yolks with the mayo, lemon juice, mustard, salt, and pepper until smooth. Stir in 2 tablespoons of chives and 2 tablespoons of dill, reserving 1 tablespoon of each for garnish. Taste and adjust seasoning if needed.
- Fill egg whites with yolk mixture. I like to use a plastic bag with the corner snipped off as a piping bag. Or, you can use a spoon.
- Arrange the deviled eggs on a serving dish. Garnish with reserved herbs and a dusting of paprika. (Tip: Use your fingers to pinch and dust the paprika, or sprinkle it through a mesh strainer for even dusting.)
- Serve immediately or chill before serving. Deviled eggs are best when consumed within a day of making them, but leftovers will keep, covered, in the fridge for up to 3 days.
- You can buy parmesan crisps in the bakery section of most grocery stores, or, make them yourself. Preheat the oven to 400°F. Freshly grate about 1/4 cup of Parmigiano Reggiano (real parmesan cheese). Place ¼ teaspoon of the freshly grated Parmesan cheese in a small circle on parchment paper on a baking sheet. Repeat to make 12 small circles. Bake at 400°F for 4-5 minutes, or until cheese melts and turns golden. Let cool to turn crispy, about 10 minutes.
Keywords: Jalapeno Deviled Eggs, Spicy Deviled Eggs