Herbed Deviled Eggs

Annie, Annie's Eats

This variation on deviled eggs features a topping of bread crumbs seasoned with browned butter, garlic and herbs. This recipe is a simple way to make the humble deviled egg welcome in any setting, casual or fancy.

Herbed Deviled Eggs
By Annie
Makes 24 servings


2 tablespoons butter
2 small cloves garlic, minced
1 1/2 teaspoons fresh thyme leaves
1 1/2 teaspoons chives, minced
1 cup bread crumbs
Salt and pepper
6 tablespoons low-fat Greek yogurt
2-3 teaspoons Dijon mustard
12 hard-boiled eggs


Add butter to small skillet over medium heat. Melt butter completely. Continue to cook, whisking frequently, until butter foams, bubbles slightly and begins to brown. Continue whisking until butter is evenly browned, being careful not to burn. Remove from heat and let cool slightly.

Return pan to burner over medium heat and stir in garlic, chives and bread crumbs. Season lightly with salt and pepper. Mix together until bread crumbs are evenly coated with butter. Continue to cook, stirring occasionally, until bread crumbs are somewhat crisp and browned. Remove from heat and let cool.

Halve hard boiled eggs lengthwise and remove yolks to bowl. Add in Greek yogurt and mustard. Stir together with fork (or beat with hand mixer) until mixture is completely smooth. Season with salt and pepper to taste. Transfer filling to pastry bag fitted with decorative tip.
herbed deviled eggs 1 - small
Sprinkle bit of bread crumbs into each of empty egg whites. Pipe swirl of filling into each egg and sprinkle additional bread crumbs over top. Garnish with fresh herbs, if desired.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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