These deviled eggs have a fresh, herbal taste of thyme and dill that gives them a special spring, garden flair. They’re tasty enough with just traditional ingredients, but a little bit of parmesan and thyme makes them extra special!
A Few Deviled Egg Pro Tips!
1. Simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing your eggs, slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.
2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.
4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.
5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.
6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.
7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.
8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.
For More Beautiful Deviled Egg Ideas:
Deviled Eggs with Thyme and Dill
- 6 large eggs
- 1 tbsp. mayo
- 1 tsp. dill mustard
- 1 tsp. creamy horseradish
- 2 tbsp. parmesan - freshly grated
- 2 tsp. thyme - fresh
- paprika - just a sprinkle
- salt & pepper - to taste
- Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 30 minutes.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Slice the eggs in half. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
- Carefully remove the yokes and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
- Push the yokes through a mesh strainer. This will break up the yokes and ensure that your filling is perfectly smooth when you mix in your other ingredients.
- Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
- Mix in 1 tbsp. of mayo, 1 tsp. of dill mustard and 1 tsp. creamy horseradish into your egg yokes. Mix in your fresh parmesan cheese. Add salt, pepper and 1 tsp. of fresh thyme. Mix the ingredients carefully, making sure your consistency isn't too runny. Depending on the size of your eggs, your filling may seem a little dry, so you may have to add a little more mustard. You want your consistency to be similar to hummus.
- Pipe your egg filling into your little eggs. I would suggest always using a pastry piping bag to fill your eggs. They look so much more tasty and professional when perfectly piped.
- Garnish your eggs with paprika and sprinkle with your remaining thyme.