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    Home » Southern Classics

    Published: Mar 5, 2019 · Modified: Sep 17, 2021 by Sara

    Garlic Herb Deviled Eggs

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    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.

    filling deviled eggs

    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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    woman garnishing deviled eggs

    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.

    Garlic Herb Deviled Eggs from Biscuits & BurlapFoolproof Method for Hard Boiled Eggs

    1. 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.
    2. Using a pot big enough to have a single layer of eggs on the bottom, bring about 2-3″ of water to a boil.
    3. 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).
    4. Lower the eggs into the water gently on a spoon and cook for 15 minutes.
    5. Remove the eggs and put them back into the original bowl of water to cool for 10 minutes.
    6. 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 from Biscuits & Burlap

    Don’t forget to tag us on Instagram or Facebook if you make these garlic herb deviled eggs!

    Garlic Herb Deviled Eggs from Biscuits & Burlap

    Garlic Herb Deviled Eggs

    Biscuits & Burlap
    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.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine American
    Servings 6 people

    Ingredients
      

    • 8 eggs boiled, peeled, and halved
    • ½ cup mayonnaise
    • 2 cloves garlic minced
    • 1-½ tsp white wine vinegar
    • 1 tsp dijon
    • 1 tsp tarragon fresh, chopped
    • 1 tsp chives fresh, chopped
    • 1 tsp dill fresh, chopped
    • salt and pepper to taste

    Instructions
     

    • 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. 
    Tried this recipe?Let us know how it was!

    Looking for another twist on this classic? Check out these…

    Deviled eggs with a twist from BiscuitsandBurlap.com
    Bacon Jalapeno Deviled Eggs

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    Categories: Side Dishes Tags: appetizers, side dish

    Reader Interactions

    Comments

    1. Lisa | Garlic & Zest says

      March 08, 2019 at 11:02 am

      5 stars
      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.

      Reply
      • Pam says

        March 08, 2019 at 11:49 am

        We love them anytime too. Thanks, Lisa!

        Reply
    2. Katie says

      March 08, 2019 at 11:12 am

      5 stars
      I love deviled eggs but the extra touches and flavors sounds amazing!

      Reply
      • Pam says

        March 08, 2019 at 11:49 am

        Thank you, Katie!

        Reply
    3. Linda says

      March 08, 2019 at 11:21 am

      5 stars
      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.

      Reply
      • Pam says

        March 08, 2019 at 11:50 am

        We have a Jalapeno and Bacon version that we love too. Thanks, Linda!

        Reply
    4. Diana says

      March 08, 2019 at 11:28 am

      5 stars
      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!

      Reply
      • Pam says

        March 08, 2019 at 11:50 am

        Us, too! Thanks, Diana!

        Reply
    5. sonia says

      March 08, 2019 at 4:59 pm

      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.

      Reply
    6. BOB m says

      January 06, 2023 at 5:14 pm

      5 stars
      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.

      Reply
      • Pam says

        January 06, 2023 at 7:10 pm

        Yay! Thank you so much for letting us know and taking the time to leave a star rating. It really means a lot!

        Reply

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    344 shares