Deviled Eggs are a mainstay at our family gatherings. From birthdays to holidays and even backyard barbecues, someone is always in charge of the task of making deviled eggs. In my family, they are among one of the first appetizers to vanish from the buffet. The recipe typically used is my Dad’s and is a long-standing family tradition. This year, I wanted to change it up a little bit and try some variations on his recipe. I, for one, was very pleased with the results. The fresh herbs in this recipe serve to lift and brighten the flavors of our traditional Deviled Eggs.
Like I said earlier, we have a very basic recipe we use and then I’ve tossed in some of my favorite fresh, chopped, herbs that I happen to have handy. The brightness from the herbs really compliments the eggs. I asked my Dad how he liked the fresh herbs in his deviled egg recipe and he said it was good. So we just may have a new family tradition.
- 6 hard-boiled eggs
- 1 teaspoon prepared yellow mustard
- 1 teaspoon French dressing
- 1 tablespoon mayonnaise, more or less to taste
- salt and ground pepper, to taste
- 2 tablespoons fresh chopped parsley
- Cut eggs into halves lengthwise. Scoop out the yolks into a small bowl and set the whites aside.
- Mash with a fork into a fine crumble. Mix the yolks with the remaining ingredients adding salt and pepper to taste.
- Stuff egg white halves, garnish with a little extra fresh chopped parsley and refrigerate.