I looooove deviled eggs, but I find them a bit of a pain. Half the time I end up with cratered eggs that I don’t even want to serve to myself (yes, of course I eat ALL of them). So I did a little research and after a bit of trial and error, came up with a nearly foolproof way to boil perfect eggs. Here’s my advice: use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling, and crack the shells all over before you peel. I’ve given you detailed directions below on this. And it really works!
Now, don’t get me wrong, I love classic deviled eggs, with the tang of French’s yellow mustard and the sweetness of chopped bread and butter pickles (or sweet pickle relish if that’s what you love), and a sprinkle of paprika on top. Yum! But this updated version has also captured my heart. Fresh herbs—parsley and chives—that I picked from my garden, bright sunny lemon zest, and spicy tangy Dijon mustard all whizzed up to create a flavor explosion in your mouth.
I’d be happy to serve these at any gathering, but after my husband snatched up at least four directly after I’d filled them, I think I know what I’ll be serving for Father’s Day!
Recipe: Deviled eggs with lemon and herbs
Makes 8 to 10 servings
- 1 dozen large eggs
- 1/4 cup mayonnaise
- 1 tablespoon country Dijon mustard
- Finely grated zest of 1 large lemon
- 1 tablespoon finely chopped fresh flat-leaf parsley leaves, plus more for garnish
- 1 tablespoon finely chopped fresh chives, plus more for garnish
- Freshly ground black pepper
- Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.
- Gently bash the eggs on the countertop all over, then roll them between your hands. Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.
- Mash the yolks with a fork, then stir in the lemon zest, parsley, and chives. Add the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. (You can taste the mixture and add salt if you want, but I find the mayo adds enough salt for me.)
- Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a medium tip (plain or star tip is fine, depending on how you like it to look). Pipe the filling into the egg white hollows. You can also use a small spoon to fill each one. Sprinkle with herbs and a little pepper. Dive in and watch them get eaten up in less than 5 minutes.