• 12 hard-boiled eggs, peeled
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2-3 tablespoons Dijon-style mustard (or 1 tbsp Coleman's English mustard)
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped dill or 1-1/2 tsp dried dill
  • 2 tablespoons fresh chopped chives, or 1-1/2 tsp dried chives
  • sea salt
  • fresh ground black pepper
  • paprika or cayenne pepper


Cook the eggs by covering them with water in a large pot, then bring to a boil and turn off the heat. Let sit for 15 minutes, then run in cold water to cool them down for peeling.

Cut of the tops of the eggs about 1/3 from the top, gengly scopp out yolks with a small spoon. Cut a small thin slice off the bottoms so they will sit upright.

Place yolks in a bowl, mash with a fork, and add the mayonnaise, sour cream and mustard. Mix well, then stir in parsley, dill and chives. Season to taste with salt and pepper, then gently stuff back into the hollow egg whites. Sprinkle tops with paprika or cayenne.

MacGourmet downloadDeviled Eggs. To import, drag image to your MacGourmet recipe box.