“Who doesn’t love a deviled egg?” asks celebrity chef Curtis Stone. “Fresh herbs are the key to this recipe. Forgo the spice rack and use fresh chives, parsley, and tarragon — the trinity of flavor for this slight riff on a classic.”
(Makes 12 servings)
2 dozen large eggs
1 cup low-fat mayonnaise
2 tablespoons Dijon mustard
2 tablespoons finely chopped dill pickle
¼ cup finely chopped chives, divided
3 tablespoons finely chopped fresh parsley, divided
3 tablespoons finely chopped fresh tarragon, divided
- Place eggs in pot, cover with water, and bring to boil over medium-high heat. Turn off heat, cover, and let stand for 10 minutes.
- Drain eggs, then run them under cold water until cool enough to handle. Peel and halve eggs lengthwise. (It’s much easier to peel eggs while they are still slightly warm.) Place yolks in medium bowl and set egg whites aside.
- Mix low-fat mayonnaise, mustard, pickles, 3 tablespoons of chives, and 2 tablespoons each of parsley and tarragon into yolks. Season with salt and pepper to taste.
- Finely chop 4 of the least attractive or broken egg white halves and toss them in small bowl with remaining herbs.
- Pipe yolk mixture into remaining egg white halves and garnish with egg white-herb mixture.
Make-Ahead: Eggs can be cooked and peeled up to 2 days ahead. Yolk mixture can be made up to 1 day ahead. Refrigerate egg whites and yolk mixture separately.
Total Fat: 7.5 g
Saturated Fat: 2 g
Sodium: 182 mg
Carbohydrate: 1.5 g
Fiber: 0 g
Protein: 6.5 g
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