Herb Deviled Eggs Recipe | Appetizer Recipes | PBS Food Herb Deviled Eggs Recipe | Appetizer Recipes | PBS Food PBS-search PBS-down_caret PBS-down_caret PBS-down_caret PBS-down_caret FacebookTwitterYouTubePinterestTumblrInstagram

Name: Herb Deviled Eggs Recipe | Appetizer Recipes | PBS Food Herb Deviled Eggs Recipe | Appetizer Recipes | PBS Food PBS-search PBS-down_caret PBS-down_caret PBS-down_caret PBS-down_caret FacebookTwitterYouTubePinterestTumblrInstagram
Ingredients: 6 large eggs, boiled and peeled; 1/4 cup mayonnaise; 1 teaspoon yellow mustard; 1 teaspoon fresh chives, minced; 1 teaspoon finely minced tarragon; 1 teaspoon finely minced Italian parsley; Salt and pepper to taste; Ground paprika, as garnish

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Herb Deviled Eggs Recipe | Appetizer Recipes | PBS Food Herb Deviled Eggs Recipe | Appetizer Recipes | PBS Food
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Ingredients

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Instructions

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Step 1

DirectionsHalve the eggs and scoop out the yolks and transfer them to a sieve that’s nestled atop a medium bowl. Using a spoon, push the yolks through the sieve and into the bowl. Mix in the mayonnaise, yellow mustard, and fresh herbs: chives, tarragon, Italian parsley. Add a few pinches of salt and a few turns of freshly ground pepper and give it a taste. Adjust the seasoning according to taste. Transfer the filling into a piping bag (fitted with a star tip if you want that effect, definitely not necessary!) and fill the eggs with the filling. Garnish with a few dashes of ground paprika.

Step 2

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