These little dill & thyme deviled eggs would have been tasty enough with just traditional ingredients, but a little bit of parmesan and thyme goes such a long way!
Pretty Dill & Thyme Deviled Eggs
I used fresh parmesan in these precious, little eggs to make them extra tasty. I garnished them with chili powder and tiny little Baby’s Breath flowers.
I have a few dill deviled egg recipes in my repertoire, but these have a fresh, herbal taste of thyme that gives them a special little spring garden flair.
I also used parmesan cheese because they were already delicious, and I wanted to see if I could somehow make them MORE delicious. It’s possible. Cheese usually makes “more delicious” possible, in general.
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:
- Sriracha & Horseradish Deviled Eggs
- Beautiful Pesto Deviled Eggs
- Spicy Hummus Deviled Eggs
- Colorful Deviled Eggs with Curry
Dill & Thyme Deviled Eggs
- 6 large eggs
- 1 tbsp. mayo
- 1 tsp. dill mustard
- 1 tsp. creamy horseradish
- 2 tbsp. freshly grated parmesan cheese
- 2 tsp. fresh thyme
- Salt & pepper to taste
- Add 6 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 1-2 hours.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
- Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
- 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 a spice like paprika or chili pepper like I did, and sprinkle with your remaining thyme.
- Pro Tip! Always pour your garnishing spice into your hand and use your fingers to sprinkle your eggs. If you do it directly from the container, you’ll probably end up with an over-spiced heartbreak when too much comes out at once.