Creamy, savory and full of plenty of delicious herbs, this easy deviled egg recipe has been a family favorite for years. Whip up batch in just minutes for your next meal or party.

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Deviled eggs are definitely a party staple.

Serve them at a church potluck. For Memorial Day. A summer barbecue. Or at Easter time alongside a savory ham.

Of course there are plenty of deviled egg recipes out there. Some recipes are sweet. Others call for deviled eggs with relish. I’ve seen deviled egg recipes that are extra creamy, heavy on the paprika and just recently I found a recipe that was topped with bacon. I haven’t tried the one with bacon yet but can you really ever go wrong with bacon?

Our family’s favorite deviled egg recipe is simple and easy. It calls for a little mayo and a variety of common herbs and spices. All you have to do is boil, peel and cut the eggs. Then scoop out the yolks and mix up the filling. If I am taking these to a friends house or Easter dinner, I like to use a piping bag to fill the eggs. It gives them a clean, professional look and makes clean up super quick. If you want to get extra fancy, you could always add a decorating tip to your piping bag.

Store the deviled eggs in the fridge until you’re ready to serve them. But beware. You may need to hide these eggs from greedy hands. One too many times I have experienced a platter of eggs disappearing before we were ready to sit at the dining room table to eat.

How to Peel Hard Boiled Fresh Eggs

Chances are if you’re reading this, you may be a homesteader like me. And perhaps you have chickens. Or at least get farm fresh eggs from a local fella. Peeling hard boiled eggs is a tedious task. And one thousand times worse when you try to peel fresh eggs. For many years we struggled to peel hard boiled eggs, often leaving us with barely a hard yellow yolk once we were done peeling. If this has ever happened to you, I know you can relate to the battle!

Thanks to The Prairie Homestead cookbook, we discovered that steaming farm fresh eggs prevented hours of work.

To steam your eggs, fill the bottom of a pot with water. Place the eggs and a metal colander, steaming basket or a wire egg rack such as the Instant Pot stainless steel egg rack into the pot. Bring the water to a boil, place a lid on top of the pot and steam the eggs for about 20 minutes. Pull the container out of the pot and run cold water over the eggs. When the eggs are cool, you can now peel them without frustration!

How to Make Deviled Eggs

Herbed deviled eggs are perfect year around! Serve this recipe at your next meal, get-together or for dinner tonight.

Makes: 24 servings

Ingredients

12 hard boiled eggs
1/2 cup mayonnaise
1 tsp dried parsley
3/4 tsp dried dill weed
1/2 tsp ground mustard
1/4 tsp salt
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp ground black pepper
Pinch of dried chives

Directions

Begin by placing the eggs in a saucepan. Cover the eggs with water and cook over medium heat. When the water starts to gently boil (small bubbles beginning to break), set a timer and cook the eggs for 13 minutes. Remove pan from heat. Carefully pour the hot water out of the pan. Refill the pan with very cold water and allow eggs to sit until cool enough to handle. **If using farm fresh eggs, see the note about on how to easily peel your eggs using the steaming method.

Peel off the eggshells and rinse the egg with cold water to remove any remaining shell pieces. Cut each egg in half. Gently scoop out the yolk with a spoon and place the yolks into a bowl.

Mash the yolks with a fork until they are smooth. Add mayonnaise, parsley, dill weed, ground mustard, salt, paprika, garlic powder, black pepper and chives. Stir to combine.

Stuff or pipe the filling into the center of the egg whites. A spoon works great for this process but if you would like the eggs to have a professional look, fill an icing bag or a ziplock bag with the egg yolk filling. Cut the corner off of the bag and start piping. 

Serve right away or refrigerate until you’re ready to eat.

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