Garden Herb Deviled Eggs

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Oh, honey, everybody’s got a deviled egg recipe, but ours leans on whatever’s fresh out back instead of the shaker jar. A big handful of our own chives and parsley folds right into the yolks and turns an old standby into something folks ask us for by name. These are the first thing gone at every potluck we’ve ever taken them to.

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 teaspoon apple cider vinegar
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh parsley
• 1/4 teaspoon salt, plus more to taste
• Pinch of black pepper
• Paprika, for garnish

Instructions

1. Boil the eggs. Place eggs in a single layer in a saucepan and cover with an inch of cold water. Bring to a boil, then cover, remove from heat, and let sit 11 minutes.
2. Drain and transfer eggs immediately to a bowl of ice water. Let cool 10 minutes, then peel.
3. Slice eggs in half lengthwise and gently pop the yolks into a bowl, setting the whites on a platter.
4. Mash the yolks smooth with a fork, then stir in the mayonnaise, mustard, and vinegar until creamy.
5. Fold in the chives and parsley, and season with salt and pepper.
6. Spoon or pipe the filling back into the whites, mounding it up a little proud. Dust with paprika.
7. Chill at least 30 minutes before serving so the flavors settle in.

Set these out first at your next gathering, and don’t be surprised if the platter’s empty before you’ve had one yourself.