Garden Deviled Eggs

These eggs are packed with fresh herbs from the garden.

Serves: 6
Cook Time: 10 Minutes

Ingredients

• 6 hard-boiled eggs, peeled and cut in half lengthwise (see "Foolproof Hard Boiled Eggs")
• 3 tablespoons plain yogurt
• 2 tablespoons mayonnaise
• 2 teaspoons dijon mustard
• 3 tablespoons fresh chives, finely chopped, divided
• 1 tablespoon fresh tarragon, finely chopped
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh dill, finely chopped
• 1/4 teaspoon celery salt
• 1/4 teaspoon onion powder
• Salt and pepper to taste

Steps

In a small bowl, place the egg yolks and mash with a fork. Add yogurt, mayonnaise, mustard, two tablespoons chives, tarragon, parsley, dill, celery salt and onion powder. Mix thoroughly. Salt and pepper to taste. With a small spoon or a pastry bag fitted with a very large fluted tip, fill the empty egg-white shells with the yolk mixture. Garnish with the remaining tablespoon of chives.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (1) Post Your Comment

Terra
These are super yummy. A great new take on old fashioned deviled eggs and they are SO pretty!

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