Nothing disappears off a holiday table faster than deviled eggs. These garlic herb deviled eggs have a fresh twist that separates them from the ones Mama used to make.
When I think of deviled eggs, I always think of Easter. As I write this, Easter is just around the corner, but let’s be real… they are great any time. They’re one of those quintessentially Southern things that you either love or hate.
If you love them, you’re always trying to walk that fine line at the family reunion, asking yourself the age-old question, “How many of these can I put on my plate before I get judged?”
On the same token, many people are not fans of boiled eggs in general, let alone deviled eggs. My mom is one of those people, but she always sucked it up for the rest of us and made sure those special eggs were on the table at every holiday meal.
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Don’t get me wrong… there is nothing wrong with those classic eggs your mama and grandma made. With that said, I made bacon jalapeno deviled eggs in the past, and to say they were a hit would be an understatement.
The post went crazy on the blog and social media, they flew off the platters at dinners, and they have been requested at every holiday meal since. Since they were so popular I figured I’d try another spin on the classic. That is when this version was born.
Foolproof Method for Hard Boiled Eggs
- Place the eggs carefully in a bowl of hot tap water for 8-10 minutes. This takes the chill off and reduces the chance of breakage.
- Using a pot big enough to have a single layer of eggs on the bottom, bring about 2-3″ of water to a boil.
- Reduce heat to medium (you don’t want the water boiling so hard that it bounces the eggs around on the bottom of the pot – they’ll break).
- Lower the eggs into the water gently on a spoon and cook for 15 minutes.
- Remove the eggs and put them back into the original bowl of water to cool for 10 minutes.
- Crack on counter and peel.
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Once you have the eggs boiled and peeled, the rest of the recipe is quite simple. It’s as easy as combining the ingredients with the yolks and piping them back into the whites. You can totally do that with a plastic bag with the corner cut off, but it you want your deviled eggs to look super professional, go for some piping bags and tips like these.
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Garlic Herb Deviled Eggs
- Remove yolk from eggs and place in small bowl. Set 4 egg white halves aside for another use- You’ll only need 12 halves for this recipe.
- Combine remaining ingredients with yolks. Mash with a fork until smooth.
- Pipe yolk mixture into egg white halves. Garnish with sprigs of fresh herbs.
Lisa | Garlic & Zest says
The blend of fresh herbs in these deviled eggs is so fresh and Springy! Great idea for our Easter eggs, but they look so good, I may have to try out the recipe a few times before Easter arrives.
We love them anytime too. Thanks, Lisa!
I love deviled eggs but the extra touches and flavors sounds amazing!
Thank you, Katie!
Deviled eggs have always been a favorite in our family. We do make a lot of them after Easter from all the dyed eggs but they’re also popular whenever we go on picnics or have a big BBQ affair. These look like a great change-up from the standard. I’ve made ones with bacon before but, as garlic is close to my heart, I’ll have to give this one a try as well.
We have a Jalapeno and Bacon version that we love too. Thanks, Linda!
I have never met a deviled egg that I didn’t like! I love trying new flavors blended, I think it makes them taste even better!
Us, too! Thanks, Diana!
My Kids love deviled eggs and are bored of the same old boring moms way 😛 I am sure they will love this garlic herb flavor.
BOB m says
My mom made these for me decades ago, but she lost the recipe. I’ve been searching for something close to her recipe for years. This is it!!! The oniony, just-a-bit-more-than-a-hint of garlic, and the dill in the background. Served cold from the fridge with a sprinkle of salt. Ohhh, I love these things. Seriously, I could eat 8 egg-halves (4 eggs’ worth) in one sitting.
Anyway…I’ve made these a couple times over the past few weeks. I put the garlic through a garlic press in order to avoid little chunks of raw garlic and to better incorporate garlic throughout.
Lesson learned on batch #1: avoid the temptation to add more dill. Stick to the recipe. I added just a bit more and they came out just a bit too dill-forward. Batch #2, adhering to the recipe, perfect balance of herbs/garlic.
I think next time I’ll try adding a teaspoon or so of prepared/yellow mustard to see if it’ll make them just a tad more “devilish” without disturbing the herb flavors.
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