Deviled Eggs with Thyme and Dill

5 deviled eggs on a marble plate, garnished with baby’s breath and a few leaves of thyme.

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5 from 2 votes

These deviled eggs have a fresh, herbal taste of dill and thyme that gives them a special little spring garden flair.

Prep Time20

Cook Time20

Cooling Time30

Total Time1 10

Course: Appetizer

Cuisine: International

Servings: deviled eggs

Calories: 51kcal

Author: Genevieve Morrison

Ingredients

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

Instructions

Add 6 large eggs to a pot of cool water, just covering the eggs, then place them on the stove and boil them for 20 minutes over MEDIUM-HIGH heat. After 20 minutes, place them in a bowl of cold water for 5-10 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 yolks 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 yolks through a mesh strainer. This will break up the yolks 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 yolks. 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.

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