Herbed Deviled Eggs

Love That Olive
Love That Olive
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00h 20

Herbed Deviled Eggs

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Ingredients and Method


  • 8 boiled eggs, cooled, peeled and halved, separate yolk from white
  • 1/2 c. mayonnaise
  • 1 Tbsp. Chardonnay Mustard
  • 2 Tsp. Toasted Coconut White Balsamic vinegar
  • Coarse salt and freshly ground pepper
  • 1 tsp. chopped flat leaf parsley
  • 2 tsp. Garden Vegetable Seasoning


  1. Basic boiled egg preparation: prepare an ice water bath and set aside; place eggs in a medium saucepan and cover with cold water at least one inch over egg tops. Bring to a boil, cover, remove from heat and let stand 13 minutes. Drain, transfer eggs to water bath until cold. Peel eggs in half lengthwise. Remove yolks for mashing
  2. Mix together with mashed egg yolk and allow to sit for 15 minutes before stuffing the egg whites, fill egg whites and garnish with parsley
  3. Refrigerate and serve
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