Easter Recipe: Herb-Infused Devilled Eggs

As we welcome the arrival of spring and the joyous festivities of Easter, we invite you to elevate your holiday spread with a delightful twist on a classic favourite - Herb-Infused Devilled Easter Eggs.

Celebrate the symbolism of new life and rebirth this Easter with these herb-infused devilled eggs a delightful addition to your breakfast or brunch spread.

You will need:

6 hard-boiled eggs, cooled and peeled

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh parsley, finely chopped

Salt and pepper to taste

Paprika powder for garnish (optional)

Method:

1. Cut the hard-boiled eggs in half lengthwise and carefully scoop out the yolks into a bowl.

2. Mash the egg yolks with a fork. Add mayonnaise, Dijon mustard, chopped chives, parsley, salt, and pepper to the mashed yolks. Mix well until the mixture is smooth and creamy.

3. Spoon the yolk mixture back into the egg whites, evenly distributing the filling. Optionally, sprinkle a pinch of paprika over the filled eggs for a pop of colour and extra flavour.

4. Chill the devilled eggs in the refrigerator for at least 30 minutes before serving. Arrange on a platter and garnish with additional fresh herbs for a vibrant touch.

Enjoy!

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