These deviled eggs are perfect for spring: sweet mayo with a hint of mustard, and of course a fresh mix of herbs: dill, parsley, and garlic chives. Colorful, flavorful, and a festive addition to your Easter brunch.

 

Ingredients:

• 6 medium eggs

• 2 tbsp mayonnaise

• 1 tsp mustard (preferably Dijon)

• 1 tbsp finely chopped fresh dill

• 1 tbsp finely chopped fresh parsley

• 1 tbsp finely chopped garlic chives

• Salt and pepper to taste

• Extra garlic chives and paprika powder for garnish

 

Instructions:
Bring a pan of water to a boil. Let the eggs cook for about 9–10 minutes. For this recipe you want fully hard-boiled eggs. Rinse with cold water after cooking and let them cool completely.

 

Peel all the eggs and cut them in half. Using a small teaspoon, carefully remove the yolks. Place the yolks, mayonnaise, mustard, and chopped herbs in a food processor and blend until smooth. Season with a little pepper if desired.

 

Transfer the mixture to a piping bag and pipe cheerful swirls into the egg halves. Garnish the deviled eggs with a pinch of paprika powder and fresh herbs of your choice. And your Easter appetizer is ready!

 

Tip: Also delicious: fry some Serrano ham until crispy and crumble it over the eggs.