Deviled Eggs with Dijon and Fresh Herbs are a classic twist on a beloved appetizer. This recipe brings together creamy egg yolks blended with tangy Dijon mustard and bright, fresh herbs like parsley, chives, or dill. The result is a tasty and slightly zesty bite that’s both simple and full of flavor.
I love making these when I want something quick to prepare but still impressive. The Dijon mustard adds a little kick that sets these apart from regular deviled eggs, and the herbs give it a fresh, garden-like feel. It’s amazing how just a few ingredients can make such a big difference in the taste.
One of my favorite ways to serve deviled eggs with Dijon and fresh herbs is at picnics or family gatherings. They’re easy to hold, always disappear fast, and bring people together. I find that sprinkling a bit extra herbs on top just before serving makes them look and taste even better, which guests always appreciate.
Key Ingredients & Substitutions
Eggs: Fresh eggs are best for firm whites and creamy yolks. Older eggs peel easier, so if your eggs are very fresh, add a splash of vinegar to the cooking water to help with peeling.
Mayonnaise: This adds creaminess to the filling. You can swap it for Greek yogurt for a lighter version, or use vegan mayo if you prefer.
Dijon Mustard: Dijon adds a gentle tang with subtle heat. If you don’t have it, yellow mustard works but with milder flavor. A little spicy brown mustard can also be used for more punch.
Fresh Herbs: Parsley, chives, and dill bring fresh, bright notes. If you can’t find fresh dill, you can leave it out or use a pinch of dried dill for flavor.
How Do You Get Perfectly Cooked and Easy-to-Peel Hard-Boiled Eggs?
Cooking eggs just right is key to smooth deviled eggs without greenish yolks or cracks.
- Start with cold water covering eggs by about an inch.
- Bring to a boil, then turn off heat and cover. Let eggs sit 10-12 minutes—this gentler method avoids overcooking.
- Transfer eggs to ice water right away to stop cooking and make peeling easier.
- Peeling under running water helps remove tiny shell bits and keeps the whites smooth.
Taking time on this step results in whites that hold their shape and creamy yolks perfect for mixing.
Equipment You’ll Need
- Medium saucepan – I use it to boil the eggs evenly and easily transfer them to ice water.
- Slotted spoon – helps lift the hot eggs out of boiling water without cracking.
- Ice bath or large bowl with ice and water – quick cooling makes peeling easier.
- Peelers or your fingers – for peeling the eggs cleanly.
- Sharp knife – safely cuts eggs in half and removes yolks.
- Mixing bowl and fork – mash and mix the yolks smoothly.
- Piping bag or small spoon – for neatly filling the egg whites with the yolk mixture.
- Garnish tools (small sieve or spoon) – sprinkle paprika and herbs nicely.
Flavor Variations & Add-Ins
- Swap parsley for chopped basil or cilantro for a different fresh flavor.
- Mix in crumbled bacon or cooked shrimp to add a savory twist.
- Add a dash of hot sauce or cayenne pepper in the filling for some heat.
- Use different cheeses, like grated Parmesan or crumbled feta, mixed into the yolks for richer flavor.
How to Make Deviled Eggs with Dijon and Fresh Herbs
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Paprika, for garnish
- 2 tablespoons fresh parsley, finely chopped (plus extra sprigs for garnish)
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes in total. You’ll spend 10-12 minutes cooking the eggs, 5 minutes cooling them down, and a few more minutes to peel, mix, fill, and garnish. It’s quick and perfect for snacking or parties!
Step-by-Step Instructions:
1. Cook the Eggs:
Place the eggs in a single layer in a saucepan. Add cold water to cover them by about one inch. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for 10 to 12 minutes.
2. Cool and Peel the Eggs:
Drain the hot water, then immediately transfer the eggs to a bowl filled with ice water. Let them cool for at least 5 minutes—this makes peeling easier. When cooled, gently peel the eggs and slice each one in half lengthwise.
3. Prepare the Filling:
Carefully remove the yolks and place them in a medium bowl. Set the egg whites on a serving plate. Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and freshly ground black pepper. Mix until creamy and smooth.
4. Add Fresh Herbs and Fill:
Stir in the finely chopped parsley, chives, and dill, saving a little herb for garnish. Using a spoon or piping bag, fill each egg white half with the yolk mixture, shaping it into a pretty swirl or mound.
5. Garnish and Serve:
Sprinkle the deviled eggs with paprika and the reserved fresh herbs for a splash of color. Add extra parsley sprigs on the serving plate if you like. Serve these delicious deviled eggs chilled and enjoy!
Can I Use Mayonnaise Alternatives in This Recipe?
Yes! You can substitute mayonnaise with Greek yogurt for a lighter, tangier filling or use vegan mayo if you prefer a dairy-free option. Just keep the same quantity for the best texture.
How Do I Store Leftover Deviled Eggs?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep them chilled until serving and avoid making too far in advance to maintain freshness and texture.
Can I Prepare Deviled Eggs Ahead of Time?
Absolutely! You can boil and peel the eggs a day ahead and store them in water in the fridge to keep them fresh. Prepare the filling and fill the egg whites a few hours before serving for best results.
What If I Don’t Have Fresh Herbs?
If fresh herbs aren’t available, you can use a small pinch of dried parsley, chives, or dill. However, fresh herbs give the best flavor and color, so try to use fresh if possible.