Herbaceous Deviled Eggs

Bring back this classic appetizer to your next party. Always a fan favorite!

Fresh herbs bring a bright garden flavor to these creamy, elegant deviled eggs. Parsley, dill, and basil add a refreshing twist to the classic appetizer, while Old Bay seasoning gives the filling a subtle savory kick. Whipped until light and mousse-like, the yolk mixture pipes beautifully into the egg whites for an easy yet impressive presentation. Perfect for brunches, spring gatherings, picnics, or holiday spreads, these herbaceous deviled eggs disappear quickly from any appetizer table.

Ingredients

• 6 hard-boiled eggs, cut in half

• 3 tablespoons mayonnaise 

• 1 tablespoon Dijon mustard

• 1 tablespoon heavy cream

• 1/2 teaspoon Old Bay Seasoning

• 1/4 teaspoon freshly ground pepper

• 1 tablespoon chopped fresh parsley, dill, and basil combined

Instructions

• Remove the cooked yolks from the eggs and place in a bowl with mayonnaise, Dijon mustard, heavy cream, Old Bay seasoning, and pepper. 

• Whisk the mixture to the consistency of mousse with soft peaks. 

• Transfer the mixture to a Ziploc quart bag and snip the end to create a pastry tube for piping the mixture into the cooked egg-white halves. 

• Sprinkle the fresh herbs over the top. 

Enjoy!