The perfect Easter Sunday appetizer!
Recipes /
Farmer's Market Deviled Eggs
Prep Time
10 minutes
Total Time
20 minutes
Servings
3-4
Freezer Friendly
No
Ingredients
- 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
Directions
- 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.
- Halve eggs lengthwise. Carefully remove yolks; set whites aside. Using the back of a spoon, push yolks into food processor.
- Add mayonnaise, dijon mustard, and pulse to mix until desired consistency is reached.
- With a a spatula, mix in shallots and herbs.
- Portion filling into each egg with a spoon or pastry bag.
- Garnish with extra chives, dill, and paprika.
- Season with salt and refrigerate.
- Best served chilled.
