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Lilly’s Table

 
 
Hard Boiled Eggs
© Lillys-Table.com Photo of Creamy Herb Deviled Eggs
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Creamy Herb Deviled Eggs

from Creamy Herb Deviled Eggs with Carrot Dressed Arugula, the Week of April 1, 2012.
View the next recipe for this meal.

Use the freshest herbs you can find and whisk in a bit of goat cheese or strained yogurt to whip the filling into creaminess. The original recipe is only a couple servings, so multiple as needed for a party.

Ingredients

  • 4 eggs, hard-boiled
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon goat cheese, cream cheese or yogurt cheese
  • 1 tablespoon fresh herbs, finely minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon-zest, optional
  • 1 pinch salt
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

Crack and peel the hard-boil eggs. Rinse and wipe off any flakes of shells. Cut in half end to end.

Remove the yolks and place in a bowl with the olive oil, goat cheese, fresh herbs, dijon mustard, lemon zest, salt & pepper.

Mash and whisk until it is smooth and creamy.

Dollop it into the egg whites or place in a pastry bag and swirl into the whites.

Sprinkle with a garnish of fresh herbs.