Classic deviled eggs made with fresh chives and dill are a simple but irresistible appetizer perfect for holidays and parties!
There are thousands of recipes out there for deviled eggs with variations of all kinds, but in my opinion “simple is best” when it comes to this crowd-pleasing appetizer. You can keep your fancy toppings and crazy mix-ins, all I’m craving are these classic deviled eggs with fresh herbs.
They couldn’t be easier— just mayonnaise, a little mustard, salt and pepper, and fresh chives and dill. And they’re perfect for Easter, other holidays, potlucks and parties. Whenever I bring them to a gathering, the whole tray is usually gone in minutes!
Table of Contents
Ingredients you’ll need
- One dozen eggs
- Mayonnaise
- Mustard— you can use classic yellow mustard or Dijon mustard
- Fresh dill
- Fresh chives
- Salt and pepper
Tip: FRESH herbs really are the key here, and I wouldn’t try to substitute with dried herbs unless absolutely necessary. Fresh herbs just have much more flavor!
Start with perfect hard boiled eggs
These hard boiled eggs are cooked just until the yolks are set, but not over-done.
- Place the eggs in a small saucepan and cover with cold water.
- Set over high heat and bring to a boil. As soon as the water comes to a boil, turn off the heat and cover pan.
- Set timer for 12 minutes exactly.
- When the 12 minutes are up, drain water from pan and fill with cold water and ice to stop the cooking process.
How to make deviled eggs
- Peel and slice hard boiled eggs. Carefully remove the shells and slice eggs in half lengthwise.
- Make simple filling. Scoop out the yolks and add them to a bowl. Mash with a fork, then stir in mayonnaise, mustard, herbs, salt and pepper. Taste and add more seasoning if needed.
- Fill egg white. Scoop a mound of the filling back into the egg white (more presentation suggestions below!).
- Refrigerate until serving. Deviled eggs should always be stored in the fridge and pulled out when ready to enjoy.
Serving & presentation suggestions
Keep things simple: Simply scoop small spoonfuls of the egg yolk filling back into the egg whites. No need for anything else, they’re gonna taste amazing.
Add a garnish: This is the easiest way to make deviled eggs more appealing! Sprinkle them with more fresh herbs, or even freshly ground black pepper or paprika.
Make them look a little fancier: Add the egg yolk filling into a piping bag with a plain or star tip and pipe back into the egg whites.
Serve on a platter: Choosing a nice plate or tray is another way to increase visual appeal. Deviled egg trays even have little notches in them so keep the eggs from sliding around, making transportation and serving even easier.
Recipe FAQs
Yes! You can definitely prep and even assemble deviled eggs ahead of time. Hard boiled eggs can be stored in the fridge for up to 1 week. Deviled eggs are best when served no more than 24 hours after assembly, but will keep without spoiling for about 3 days. Always store in the fridge and cover tightly with plastic wrap.
Lumpy hard boiled eggs that were hard to peel do not make pretty deviled eggs! Here are some tips to make peeling easier:
1. Use older eggs, as the egg whites shrink over time which creates a pocket of air between the egg and shell.
2. As soon as your eggs are done, give them an ice cold water bath to shock the membrane away from the shell.
3. But before you dunk them in that water bath, give them a good crack with the back of a spoon. This will let water in under shell as it cools and make it easier to peel later.
4. Start peeling at the wide end where the air pocket is.
While dill + chives is my favorite combination of fresh herbs for deviled eggs, you could also substitute or add basil, parsley or cilantro
Get the recipe
Fresh Herb Deviled Eggs
Classic deviled eggs made with mayonnaise, mustard and fresh chives and dill are a simple but irresistible appetizer.
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Place eggs in a large saucepan and cover completely with cold water. Bring to a boil.
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Once water starts to boil, turn off heat and cover. Let sit for 12 minutes.
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Drain water from pan and cover eggs with cold water and ice. Let eggs cool completely.
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Peel eggs and cut in half. Gently scoop yolks out with a spoon and place in a bowl.
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Add mayonnaise, mustard, herbs, and salt and pepper. Mash with a fork until smooth.
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Use a spoon or piping bag and tip to place a large dollop of the mixture into the well of each egg. Garnish with chopped herbs.
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Store in the fridge before serving, no more than 24 hours. I usually try to serve mine within 8-12 hours for the freshest deviled eggs.
Calories: 106kcal, Carbohydrates: 1g, Protein: 6g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 166mg, Sodium: 213mg, Potassium: 61mg, Fiber: 1g, Sugar: 1g, Vitamin A: 238IU, Calcium: 25mg, Iron: 1mg
