Deviled Eggs with Thyme and Dill

Name: Deviled Eggs with Thyme and Dill
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: World
Ingredients: Large eggs 6; Mayonaise 1 tbsp; Dill mustard 1 tsp; Horseradish Sauce 1 tsp; Parmesan cheese 2 tbsp; Fresh thyme 2 tsp; Ground paprika; Salt; Black pepper

easy finger food

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45m
Serves 12
Easy
(1)

Ingredients

	6 Large eggs
	1 tbsp Mayonaise
	1 tsp Dill mustard
	1 tsp Horseradish Sauce creamy
	2 tbsp Parmesan cheese freshly grated
	2 tsp Fresh thyme divided
	Ground paprika just a sprinkle
	Salt to taste
	Black pepper to taste

Nutritional information

calories

fat

0.7g

carbogydrates

protein

84mg

cholesterol

83mg

sodium

Ingredients

6 Large eggs
1 tbsp Mayonaise
1 tsp Dill mustard
1 tsp Horseradish Sauce
creamy
2 tbsp Parmesan cheese
freshly grated
2 tsp Fresh thyme
divided
Ground paprika
just a sprinkle
Salt
to taste
Black pepper
to taste

Deviled Eggs with Thyme and Dill

This recipe for Deviled Eggs with Thyme and Dill is one of my favorites. It’s fairly classic, but two little tweaks (fresh thyme and dill mustard for a herbal flavor and creamy horseradish sauce for an earthy heat and a little tang) take the classic appetizer up a notch. And adding some Parmesan cheese makes it just perfect.

Boil and peel the eggs. Slice them in half crosswise and carefully remove the egg yolks. Press the yolks through a mesh strainer. To the yolks, add mayo, dill mustard, creamy horseradish sauce, freshly grated Parmesan cheese, fresh thyme leaves, and a pinch of salt and black pepper. For a beautiful presentation, use a pastry piping bag with a decorative tip to pipe the filling into the egg white halves. Garnish with a tiny sprinkle of paprika and a pinch of fresh thyme. Serve and enjoy!

To make these Deviled Eggs with Thyme and Dill, you will need the following ingredients:

Ingridiens for Deviled Eggs with Thyme and Dill

Steps to make Deviled Eggs with Thyme and Dill

1	Boil eggs	30
Add 6 large eggs to a medium pot and cover them with cold water. Boil for 20 minutes over medium-high heat. Transfer the eggs to a bowl of ice-cold water and let cool completely, 5-10 minutes.
2	Peel eggs	2
Crack the eggs and peel them carefully.
3	Slice eggs in half crosswise	2
Slice the peeled eggs in half crosswise. Trim off a tiny bit from the bottom of each egg half so that they sit perfectly flat.
4	Remove egg yolks	3
Carefully remove the egg yolks and place them in a bowl. Press the yolks through a mesh strainer.
5	Wash egg whites	2
Gently wash the egg whites and pat them dry with a paper towel.
6	Prepare filling	2
To a bowl with egg yolks, add 1 tablespoon mayonnaise, 1 teaspoon dill mustard, and 1 teaspoon creamy horseradish sauce. Mix in 2 tablespoons freshly grated Parmesan cheese, 1 teaspoon fresh thyme leaves, salt and black pepper to taste. Mix until well combined, making sure the consistency isn't too runny. If the filling seems a little dry, add a little more mustard.
7	Fill eggs	3
Spoon the mixture into a pastry piping bag with a decorative tip and fill the prepared egg whites.
8	Garnish	2
Garnish each egg half with a sprinkle of paprika and remaining thyme.
9	Serve
Serve and enjoy!

These Deviled Eggs with Thyme and Dill are delicious and easy to make. Fresh thyme and dill lend a bright, herbal flavor to these deviled eggs, which makes them perfect for a spring event. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.