Creamy Easter Deviled Eggs Recipe Easy Homemade with Fresh Herbs
A creamy deviled eggs recipe featuring fresh herbs like dill, parsley, and chives, perfect for Easter brunch or any gathering. This recipe combines cream cheese and mayo for an extra smooth filling with a bright, fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 deviled egg halves (12 eggs, 2 halves each) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 12 large eggs, preferably organic or free-range
- 3 tablespoons mayonnaise
- 2 tablespoons cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely sliced
- 1/2 teaspoon apple cider vinegar
- Salt and freshly ground black pepper, to taste
- Smoked paprika, for garnish (optional)
Instructions
- Place 12 large eggs in a single layer at the bottom of a large pot. Cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then immediately cover the pot and remove from heat. Let the eggs sit for 12 minutes for fully hard-boiled yolks.
- Drain the hot water and transfer eggs to a bowl of ice water. Let them chill for at least 10 minutes to stop cooking and make peeling easier.
- Gently tap each egg on the counter to crack the shell, then peel under running water if needed. Pat dry with a paper towel.
- Using a sharp knife, slice each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl, placing the whites on a serving platter.
- Mash the yolks with a fork until crumbly. Add mayonnaise, softened cream cheese, Dijon mustard, and apple cider vinegar. Mix well until creamy.
- Stir in finely chopped dill, parsley, and chives. Season with salt and pepper to taste. Mix again and adjust seasoning if needed.
- Spoon or pipe the creamy yolk mixture back into the egg white halves.
- Sprinkle the tops with smoked paprika and extra chives or dill sprigs for color. Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled. Best eaten within 24 hours but keep well in the fridge for up to 2 days.
Notes
Use eggs that are about a week old for easier peeling. For extra creamy filling, mash yolks thoroughly and use softened cream cheese. If filling is too thick, add a splash of milk; if too thin, add more cream cheese. Prepare and fill eggs a day ahead but garnish just before serving. Fresh herbs brighten flavor more than dried; if using dried, reduce quantity by two-thirds.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 90
- Fat: 7
- Carbohydrates: 1
- Protein: 6
Keywords: deviled eggs, creamy deviled eggs, Easter recipe, fresh herbs, appetizer, easy recipe, party food, homemade deviled eggs