These herbed deviled eggs are a fresh, picnic-ready twist on a classic, made without mayonnaise for maximum flavor and food safety. Start by perfectly hard-boiling your eggs, then mix the yolks with tangy Dijon mustard, a drizzle of olive oil, a touch of vinegar, smoked paprika, and a generous handful of fresh herbs like chives, parsley, dill, and basil. For a bit of sweet tang, you can fold in some pickle relish. Spoon or pipe the creamy mixture into the egg whites, dust with smoked paprika, and pack them carefully for your picnic. Bright, bold, and beautifully seasoned, these deviled eggs are a bite-sized reminder that the simplest foods often hold the best stories.

Dad’s Picnic-Perfect Herbed Deviled Eggs

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A mayo-free, flavor-packed twist on a classic, these deviled eggs blend Dijon mustard, olive oil, smoked paprika, and fresh herbs for a creamy, herby bite that’s picnic-ready and always a hit.

• Author: Don Nicholas
• Prep Time: 15 minutes
• Chill Time (Ice Bath): 5 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 12 deviled egg halves (serves 4–6) 1x
• Category: Appetizer

Ingredients

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• 6 large eggs, hard-boiled and peeled
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons extra virgin olive oil
• 1/2 teaspoon apple cider vinegar (or lemon juice for a brighter flavor)
• 1/2 teaspoon smoked paprika (plus extra for garnish)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for a little devilish heat)
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon finely chopped fresh dill
• 1 teaspoon finely chopped fresh basil
• 1 teaspoon sweet pickle relish (optional, but adds a touch of tangy sweetness)

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Instructions

• Step 1: Perfectly Hard-Boil Your Eggs

1. Place the eggs in a saucepan and cover with cold water by at least an inch.
2. Bring the water to a boil, then cover, turn off the heat, and let sit for 10-12 minutes.
3. Drain and transfer eggs to an ice bath for at least 5 minutes to make peeling easier.

• Step 2: Prepare the Filling

1. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
2. Mash the yolks with a fork until crumbly. Add the Dijon mustard, olive oil, apple cider vinegar, smoked paprika, salt, black pepper, and cayenne (if using).
3. Stir until smooth, then fold in the fresh herbs and pickle relish (if using).

• Step 3: Fill & Garnish

1. Using a small spoon or a piping bag, fill each egg white half with the yolk mixture.
2. Lightly dust with extra smoked paprika for color and a little extra depth of flavor.
3. If you’re feeling fancy, garnish with an extra sprig of chives or a delicate basil leaf.

• Step 4: Pack for the Picnic

1. Pro tip from Dad: Place the deviled eggs in a single layer in a shallow container and cover them with plastic wrap before sealing with a lid. This prevents them from rolling around and getting messy in transit.
2. Keep them chilled in a cooler with ice packs, and always serve them within a couple of hours.