Fresh Herb Deviled Eggs

Fresh Herb Deviled Eggs

Lisa S. 0

"I use the fresh herbs from my garden for this recipe, so all measurements are in leaves or pieces. I've approximated measures, where possible. Feel free to play around with measurements and tweak where needed. I rarely really measure, so these are approximate."

Ingredients 15 m {{adjustedServings}} servings 59 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Muddle thyme, sage, oregano, rosemary, garlic salt, and salt together with a mortar and pestle. Pour vinegar into mortar bowl and swirl around to mix with herbs.
  2. Scoop egg yolks from eggs and transfer to a bowl; mash egg yolks using a fork until texture is very fine. Stir chives and black pepper into mashed egg yolks. Pour vinegar-herb mixture into egg yolks and mix well. Mix mayonnaise, sour cream, mustard, and sucralose sweetener into egg yolk mixture until smooth. Spoon egg yolk mixture into egg whites using a teaspoon.
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Reviews 2

  1. 2 Ratings


It's fresh tasting and a wonderful appetizer when unexpected guests arrive for a drink.


These deviled eggs have a real "snap" with all the herbs. I have made these several times and I like them. If you don't like herbs, these are not for you.