Description
A savory twist on traditional deviled eggs featuring fresh sage and thyme for an earthy, aromatic filling.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh sage, finely minced
- 1 teaspoon fresh thyme, finely minced
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh sage leaves for garnish
Instructions
- Place eggs in a pot and cover with water by one inch. Bring to a boil, remove from heat, cover, and let sit for 12 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel and slice lengthwise.
- Remove yolks and place them in a mixing bowl; set whites aside.
- Mash yolks with a fork until smooth and crumbly.
- Stir in mayonnaise and Dijon mustard until creamy.
- Fold in minced sage, minced thyme, and lemon juice.
- Season with salt and black pepper to taste.
- Pipe or spoon the filling into the egg white halves.
- Garnish with a small sage leaf and refrigerate for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American