Herbed Deviled Eggs Recipe

Last Updated on February 1, 2022 by Ellen Christian

You are going to love my Herbed Deviled Eggs recipe! Get the recipe for Grandma’s deviled eggs that taste just like Ina Garten’s.

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Because we have ducks and chickens, we are always the ones who get to bring deviled eggs to parties, cookouts, and get-togethers. Thankfully, they are one of my kid’s favorite summertime foods. They work just as well for a summer barbecue as they do as a side for Easter dinner.

You are going to love my Herbed Deviled Eggs recipe! Get the recipe for Grandma’s deviled eggs that taste just like Ina Garten’s.
Deviled eggs garnished with fresh dill.

Herbed Deviled Eggs Recipe

I generally use the same recipe every time but when I saw the Herbed Deviled Eggs recipe in the 5 Easy Steps to Healthy Eating cookbook, I was intrigued because it uses Greek nonfat yogurt instead of mayonnaise. I’m always looking for a way to cut down the fat content in what we eat.

Deviled eggs is another recipe that you can really customize the way you want to. My son-in-law likes this deviled egg recipe with hot sauce. I prefer my deviled eggs with chives and dill.

These are absolutely delicious. I couldn’t even tell that I had used nonfat Greek yogurt instead of the traditional mayonnaise in the Herbed Deviled Eggs recipe.  I’m definitely going to make this herbed deviled eggs recipe again this summer!

My husband said these are the best-deviled eggs he’s tried which certainly says something! Of course, you can still make this herbed deviled eggs recipe with mayonnaise if you want to as well.

What herb is good in deviled eggs?

You may want to try dill, chives, chervil, or parsley. My particular favorite is dill.

Preparing deviled eggs with organic eggs for appetizer. Step by step recipe.

Can deviled eggs be made a day ahead?

If you are preparing herbed deviled eggs for a celebration or potluck, you might want to make them ahead of time. So, if this is your plan, then they can absolutely be made up to one day in advance.

If you are planning on making them ahead of time simply follow the directions provided below. Once they have been cooked and the filling and garnishes have been added, place them in a large Ziploc bag or storage container and refrigerate. When it is time to serve simply remove them from the refrigerator and serve.

You are going to love my Herbed Deviled Eggs recipe! Get the recipe for Grandma’s deviled eggs that taste just like Ina Garten’s.

The best way to transport deviled eggs

One of the biggest hassles of taking deviled eggs to a party or event is transporting them. I cannot tell you how many times I have accidentally tipped the plate just a little bit too much to the side and lost a few eggs on the ground.

I love this deviled egg carrier when I have to bring them to another person’s house. It keeps them all in one place with no possibility of an accident. When I’m entertaining at home, I use this deviled egg plate to keep them upright and separated.

sliced eggs on a cutting board near ingredients in bowls

How long will deviled eggs last in the fridge?

According to the USDA, you should eat any egg dish within 2 to 3 days of making it. Only make as many as you think you will eat in that time period. Serve them within two hours of removing them from the refrigerator.

Can you freeze deviled eggs?

The prepared eggs won’t freeze well. If you try, you will notice that the egg white will taste rubbery when you thaw it out. It’s best not to freeze these herbed deviled eggs.

More egg recipes

Finally, if you want to try something new, you can always make your own mayonnaise.

deviled eggs on a blue serving dish

Yield: 12

Herbed Deviled Eggs Recipe

You are going to love my Herbed Deviled Eggs recipe! Get the recipe for Grandma’s deviled eggs that taste just like Ina Garten’s.

You are going to love my Herbed Deviled Eggs recipe! Get the recipe for Grandma’s deviled eggs that taste just like Ina Garten’s.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 4 large eggs
  • 1 tbsp finely chopped fresh basil, parsley or dill
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp nonfat plain Greek yogurt
  • 1 tsp Dijon mustard

Instructions

  1. Place eggs in a medium saucepan and add enough cold water to cover by 1 inch. Bring to boil over medium high heat. Remove from heat, cover and let stand for 13 minutes. Drain and transfer eggs to a bowl of ice water. Let stand until cool.
  2. Peel eggs and cut in half lengthwise. Transfer yolks to a medium bowl and mash with fork until smooth. Stir in basil, salt, pepper, yogurt and mustard.
  3. Place egg whites, hollow side up on a serving plate. Spoon yolk mixture into egg whites, dividing evenly. Cover and refrigerate for at least 15 minutes until filling is set, or for up to 24 hours.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 80Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 187mgSodium: 255mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 7g

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