Fresh Herb Deviled Eggs
Lunches, picnics, family reunions — deviled eggs make themselves at home everywhere. Be sure the butter is soft so it will blend with the other ingredients. Try fresh dill instead of parsley for a flavorful variation.
- 6 large eggs
- 2 tablespoons unsalted butter, softened
- 3 tablespoons mayonnaise (or more depending on the texture you prefer)
- 2½ teaspoons finely chopped chives
- 1 tablespoon finely chopped parsley
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Capers, drained and patted dry, or parsley leaves for garnish
Place the eggs in a saucepan and cover with cold water. Put the pan on high heat and bring to a boil, then cover the pan, remove it from the heat, and let sit for 15 minutes. When the time is up, immediately drain and rinse the eggs under cold running water to cool.
Peel the eggs, then cut them in half and put the yolks in a medium-sized bowl. Mash the yolks with a fork, then stir in the butter, mayonnaise, herbs, lemon juice, salt and pepper. Stir until well combined.
Fill the egg whites evenly with the mixture (You can use an icing bag with a star tip to pipe the mixture if you want to be fancy, or even a plastic bag with a small hole cut in the corner will work.). Garnish each egg half with two or three capers or a parsley leaf.
Serve immediately, or cover and refrigerate for up to a day. If refrigerated, bring to room temperature before serving.