Deviled Eggs with Dijon and Fresh Herbs are a classic snack with a little twist. They’re creamy, tangy, and loaded with fresh flavors thanks to the Dijon mustard and the mix of herbs. The smooth yolk filling contrasts perfectly with the crisp, fresh herbs sprinkled on top, making each bite light and bright.
I love making these for gatherings because they always disappear fast. The Dijon adds just the right amount of zing without overpowering the eggs, and the herbs—whether parsley, chives, or dill—give a fresh, garden-like touch. I also find it fun to experiment with different herb combos depending on what I have on hand.
My favorite way to serve these is right from the fridge, especially on a warm day. They’re perfect as an appetizer or a side dish and pair well with fresh veggies or a simple salad. Whenever I bring these along to a potluck, I get asked for the recipe—it’s a simple dish that never fails to impress!
Key Ingredients & Substitutions
Eggs: Fresh eggs are best for deviled eggs, but slightly older eggs peel easier. If your eggs are too fresh, try letting them sit for a week before boiling.
Mayonnaise: Mayo makes the filling creamy. You can swap it with Greek yogurt for a lighter option or vegan mayo if you want dairy-free.
Dijon Mustard: Dijon adds a gentle tang and depth. If you don’t have Dijon, yellow mustard or whole grain mustard work well, though the flavor is milder or more textured.
Fresh Herbs: Parsley is fresh and mild, while chives and dill add different herbal notes. Fresh herbs brighten the filling, but dried can be used in a pinch—use less to avoid overpowering.
How Do You Get Perfectly Peeled Hard-Boiled Eggs Every Time?
Peeling eggs can be tricky, but a few simple steps help make it easy:
- Start with cold water and eggs in the pan to prevent cracking.
- After boiling, immediately cool eggs in ice water. This stops cooking and shrinks the egg slightly for easier peeling.
- Tap eggs gently on a hard surface to crack the shell all over before peeling.
- Peel under running water or peel inside a bowl of water to help loosen the shell bits.
These tricks help the shell come off in bigger pieces and keep your egg whites smooth and intact for stunning deviled eggs.
Equipment You’ll Need
- Large saucepan – I use this to boil the eggs evenly and prevent cracking.
- Slotted spoon – makes lifting eggs in and out of hot water easier and safer.
- Mixing bowl – perfect for mashing the yolks and mixing the creamy filling.
- Small spoon or piping bag – helps fill the egg whites neatly and evenly.
- Knife and cutting board – for slicing eggs in half and chopping herbs.
Flavor Variations & Add-Ins
- Swap mayonnaise for Greek yogurt or avocado for a healthier, creamier twist.
- Add a dash of hot sauce, sriracha, or curry powder to give your eggs a spicy kick.
- Mix in finely chopped bacon or crispy pancetta for smoky richness.
- Top with capers, smoked salmon, or a dollop of sour cream for extra flavor and texture.
Deviled Eggs with Dijon and Fresh Herbs
Ingredients You’ll Need:
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp white vinegar or lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Paprika, for garnish
- 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
- Optional: chives or dill, finely chopped (if desired)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time and about 12 minutes for the eggs to cook, plus an additional 5 minutes to cool. In total, plan for around 30 minutes to have these fresh and tasty deviled eggs ready to enjoy.
Step-by-Step Instructions:
1. Boil the Eggs:
Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pan with a lid and remove it from heat. Let the eggs sit for 10-12 minutes to cook fully.
2. Cool and Peel the Eggs:
Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes to stop the cooking process. Gently tap each egg on the counter to crack the shell and peel it off carefully.
3. Prepare the Filling and Assemble:
Slice each egg in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Arrange the egg whites on a serving platter. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar (or lemon juice), salt, and pepper to the mashed yolks and mix well until creamy. Stir in the finely chopped fresh parsley and any optional herbs like chives or dill. Spoon or pipe the yolk mixture back into the hollowed egg whites. Finally, sprinkle with paprika and garnish with extra chopped fresh parsley. Serve chilled or at room temperature.
Can I Use Frozen Eggs for Deviled Eggs?
It’s best to use fresh or properly refrigerated eggs rather than frozen ones, as freezing can alter the texture. If you only have frozen eggs, make sure they are fully thawed in the fridge before boiling.
How Long Can I Store Deviled Eggs?
Store deviled eggs in an airtight container in the fridge for up to 2 days. They’re best enjoyed fresh but can be made a few hours ahead for convenience.
Can I Make Deviled Eggs Ahead of Time?
Yes! You can boil and peel the eggs a day in advance and keep them in the fridge. Prepare the filling and assemble the eggs a few hours before serving for the best texture.
What Can I Substitute for Dijon Mustard?
If you don’t have Dijon mustard, yellow mustard or whole grain mustard work well too, though the flavor profile might be slightly different. Adjust the amount to taste.