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Fine Herb Deviled Eggs

Fine Herb Deviled Eggs 

Makes 12 

Deviled eggs are such a simple recipe that are instantly heightened with the addition of our Fine Herbs Mayonnaise. We also added in some fresh dill and capers for extra flavor which make these fly off the plate. 


6 large eggs, room temperature 

3 tablespoons Fine Herbs Mayonnaise 

1 tablespoon capers, minced 

1 tablespoon fresh chopped dill 

Sea salt and pepper to taste 


Bring a large pot of water to a boil and then lower in eggs with a slotted spoon. Boil for 15 minutes. 

Towards the last minutes of cooking, fill a large bowl with ice and water and lower in cooked eggs. Allow eggs to cool in ice bath and then peel. 

Cut eggs in half and spoon out the yolks into a medium bowl. Whip the yolks with the mayonnaise until smooth then mix in the remaining ingredients and season to taste. 

Spoon deviled egg mixture back into whites and serve chilled.