Farmer's Market Deviled Eggs

Farmer's Market Deviled Eggs

The perfect Easter Sunday appetizer!

  • Prep Time

    10 minutes

  • Total Time

    20 minutes

  • Servings


  • Freezer Friendly



  • 12 medium hard boiled eggs
  • 1/4 cup homemade mayonnaise (or Primal Kitchen Mayo)
  • 2 teaspoon french Dijon mustard
  • 1 teaspoon chopped fresh flat-leaf parsley (optional)
  • 1 teaspoon chopped fresh chives (1/2 teaspoon for garnish)
  • 1 teaspoon chopped fresh dill (1/2 teaspoon for garnish)
  • 1 teaspoon chopped shallot (optional or thinly slice white part of the chive)
  • 1 teaspoon paprika for garnish
  • Coarse sea salt


  1. Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
  2. Halve eggs lengthwise. Carefully remove yolks; set whites aside. Using the back of a spoon, push yolks into food processor.
  3. Add mayonnaise, dijon mustard, and pulse to mix until desired consistency is reached.
  4. With a a spatula, mix in shallots and herbs.
  5. Portion filling into each egg with a spoon or pastry bag.
  6. Garnish with extra chives, dill, and paprika.
  7. Season with salt and refrigerate.
  8. Best served chilled.