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chive and dill deviled eggs on plate

Chive and Dill Deviled Eggs

  • Author: Elizabeth Rider
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Eggs
  • Method: Boil, Slice
  • Cuisine: American

Description

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.


Ingredients

Units Scale
  • 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

Instructions

  1. Slice the hardboiled eggs in half lengthwise. Carefully scoop out the yolks and transfer them to a bowl.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.

Notes

  • 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