Enjoy this flavorful three herb deviled eggs recipe any time of the year. Makes a great St. Patrick’s Day appetizer with its colorful green hue.
Deviled eggs are easy to make, nutritious, and satisfying.
The creamy, flavorful filling is full of healthy ingredients that even your kids will enjoy. You can boil the eggs ahead of time or make it all in one fell swoop. Either way, you’ll want to have this deviled eggs recipe on hand for your next lunch or dinner party.
Three Herb Deviled Eggs Recipe Ingredients
These deviled eggs are best made with fresh ingredients. Although you can substitute dried herbs if you’re short on fresh ones.
- Organic Eggs are the main star of the show. You’ll need 6 for this recipe.
- Organic Fresh Chives have a mild flavor that are perfect for appetizers like deviled eggs. Chives are long, very skinny stemmed herbs not to be confused with green onions.
- Organic Fresh Italian Parsley provides robust flavor and adds an additional green hue to the final dish. Flat-leaf parsley also known as Italian parsley is more flavorful than curly leaf.
- Organic Fresh Dill is so flavorful and aromatic. The growing season for dill is typically the spring and summer. The complex, warm flavor of this herb adds depth to the deviled eggs.
- Whole-Fat Plain Greek Yogurt is used in place of mayonnaise. Greek yogurt provides a thick creamy texture.
- Dijon Mustard provides a nice spicy, tangy bite to the deviled eggs. A little goes a long way. Although you can substitute yellow mustard for Dijon, keep in mind that Dijon mustard is less acidic and spicier than yellow mustard. So if you can use Dijon, do.
- Sea Salt helps pull all the flavors together. I typically use Redmond’s Real Salt.
- Fresh Ground Black Pepper adds a touch of spice. A little goes a long way.
Why Greek Yogurt? And What kind Is Best?
Greek yogurt is a great source of healthy bacteria, protein, Vitamin B-12, calcium, and potassium. Whole-fat yogurt, in particular, makes you feel more satisfied and has fewer additives and added sugars than low or non-fat yogurt. Plus, it’s a great alternative to mayonnaise.
Look for grass-fed, whole-fat organic Greek yogurt. Some brands to consider are Siggis, Stonyfield, Icelandic, Straus, or Maple Hill.
Three Herb Deviled Eggs Recipe Methods
These simple tips will help ensure you create the best deviled egg appetizer. From blending the ingredients to adding them back to the beautiful white egg halves and finally serving them.
3-HERB DEVILED EGGS RECIPE TIPS:
- Prepare the herbs. Because of the delicate nature of chives it’s best to use sharp kitchen scissors to snip them into small pieces. With parsley, be sure to wash the leafs before using and to chop only the leafs not the stem part, which tends to be more bitter.
- Scoop out cooked egg yolks carefully. Try to avoid ripping the egg white as you’ll use these for the filling. With a small spoon gently lift the egg yolk away from the egg white. It should all come out in one piece. If there is any remaining egg yolk, gently scoop this out as well.
- Add the cooked egg yolks to a bowl, mash, and mix them together with a fork before adding the other ingredients.
- Blend the ingredients together with the eggs yolks and be sure to give the filling a taste. Make any adjustments deemed necessary. Add additional herbs, mustard, salt, or pepper, if needed.
- Too mustardy? Too salty? Add more Greek yogurt about 1 teaspoon at a time.
- After taste-testing the filling use a teaspoon to scoop and place the filling back into the cooked egg whites.
- Cover and chill for 30 minutes to 1-hour in a glass container with a lid. I like to use these Pyrex containers.
- Short on time? Cook boiled eggs ahead of time and prepare the filling later. Be sure to store the shelled boiled eggs in a container in the refrigerator. Boiled eggs can be stored in the refrigerator for up to 1 week.
How Long Do Deviled Eggs Keep?
Deviled eggs will keep in the refrigerator for 2-3 days. Store them in an airtight container.
You can also make the filling ahead of time and store it separately from the egg whites in an airtight container. Then assemble when ready to serve. Again using within 2-3 days.
Did You Make This Recipe?
I’d love to hear all about it! Leave a comment and five-star rating below. Be sure to share a picture of your creation on Instagram with the hashtag #megansophiewellness.
The Best Three Herb Deviled Eggs Recipe
- 6 large organic eggs, boiled (hard boiled is best)
- 1/4 cup whole fat, plain Greek yogurt
- 1 tablespoon snipped fresh chives (or 3/4 tsp dried)
- 1 tablespoon snipped fresh dill (or 3/4 tsp dried)
- 1 tablespoon snipped fresh parsley (or 3/4 tsp dried)
- 1 teaspoon Dijon mustard (can substitute yellow)
- 1/4 teaspoon sea salt (I use Redmond's Real Salt)
- 1/8 teaspoon fresh ground black pepper
- Cut the boiled eggs in half (lengthwise) and scoop out the egg yolks. Careful not to break the egg white. Place the egg yolks in a bowl and mash with a fork.
- Add remaining ingredients and mix well. Be sure to taste and make any adjustments deemed necessary.
- Using a teaspoon or a small ice-cream scoop, fill the egg whites with filling.
- Cover and chill in the refrigerator for 30 minutes to 1 hour for best results. Serve and enjoy!