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Herbed Deviled Eggs

SUBMITTED BY: Sue Seymour

"Wondering what to do with hard-cooked eggs when Easter is past? Field editor Sue Seymour of Valatie, New York makes deviled eggs with a twist, adding a mix of herbs to the filling."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
Read Reviews (2)
PREP TIME  25 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 6 hard-cooked eggs
  • 2 tablespoons minced chives
  • 2 tablespoons plain yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon minced fresh parsley
  • 2 1/2 teaspoons prepared mustard
  • 1 teaspoon snipped fresh dill
  • salt and pepper to taste

DIRECTIONS

  1. Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2007 by L. R.
These were pretty good! I had to add some extra mustard and salt and pepper to taste to give... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2008 by MISHY_MI
My daughter and I both liked these but my husband spit them out when he took a bite. Most... MORE


 
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