Irresistible Easter Deviled Eggs with Spring Herbs in 15 Minutes

Name: Irresistible Easter Deviled Eggs with Spring Herbs in 15 Minutes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 6 large eggs; 1/4 cup mayonnaise; 1 teaspoon Dijon mustard; 1 tablespoon chopped fresh chives; 1 teaspoon chopped fresh dill; 1 teaspoon lemon juice; Salt and pepper to taste; Paprika for garnish

Author: Carry

Published: February 20, 2026

Jump to Recipe

Easter just isn’t Easter in our house without a platter of deviled eggs sitting proudly on the table. There’s something magical about those creamy little bites that brings everyone together – kids and grandparents alike fighting over the last one! My version gets a fresh spring makeover with bright herbs from the garden. Trust me, once you’ve tried these easter deviled eggs with spring herbs, you’ll never go back to plain old paprika-dusted ones.

I remember my aunt always sneaking into the kitchen to “test” the filling before anyone else got a chance. Now I do the same thing with my own kids – it’s become our silly little tradition. The chives and dill add such a lovely freshness that just screams springtime celebrations. Plus, they’re so easy to whip up while you’re juggling a dozen other holiday dishes!

easter deviled eggs with spring herbs - detail 1

Why You’ll Love These Easter Deviled Eggs with Spring Herbs

These aren’t your average deviled eggs – they’re little bites of springtime joy! Here’s why they’ll become your new Easter staple:

Effortless elegance: Looks fancy but takes barely 15 minutes of active prep
Herb garden freshness: The chives and dill make them taste like sunshine
Make-ahead magic: Prep them the night before (just wait to garnish!)
Crowd-pleasing: Even picky eaters go crazy for these
Perfect portable: Great for Easter picnics or potlucks

Honestly? I make these year-round because they disappear faster than I can say “pass the plate!”

Ingredients for Easter Deviled Eggs with Spring Herbs

Here’s everything you’ll need to make these springtime-perfect deviled eggs:

6 large eggs – older eggs actually peel easier!
1/4 cup mayonnaise – the creamy base of our filling
1 teaspoon Dijon mustard – adds just the right tang
1 tablespoon chopped fresh chives – measure after chopping
1 teaspoon chopped fresh dill – don’t skip this!
1 teaspoon lemon juice – fresh squeezed is best
Salt and pepper to taste – I start with 1/4 tsp salt
Paprika for garnish – the classic finishing touch

Ingredient Notes & Substitutions

Fresh herbs make all the difference here – dried just won’t give you that bright spring flavor. If you must substitute, use 1/3 the amount of dried herbs. Greek yogurt can stand in for mayo if you prefer, and horseradish adds a fun kick instead of mustard. Just taste as you go!

Equipment You’ll Need

One of the best things about deviled eggs? You probably already have everything you need in your kitchen! Here’s my go-to list:

Medium saucepan – for boiling those eggs just right
Mixing bowl – any small bowl will do for mashing yolks
Sharp knife – makes clean cuts through the egg whites
Small spoon or piping bag – I use a teaspoon for rustic charm, but a piping bag with star tip looks fancy
Ice bath bowl – stops the cooking and makes peeling easier

That’s it! No fancy gadgets required – though I did splurge on a deviled egg tray last Easter that keeps them from sliding around. Totally optional though!

How to Make Easter Deviled Eggs with Spring Herbs

Okay, let’s get to the fun part – turning those simple ingredients into the most delicious Easter deviled eggs you’ve ever tasted! Follow these steps and you’ll be the star of any spring gathering.

Boil those eggs right: Place eggs in a single layer in your saucepan and cover with cold water by about an inch. Bring to a rolling boil, then turn off heat, cover, and let sit for exactly 12 minutes. (This timing gives you perfect yolks – not too dry, not too soft!)
Cool them quick: Immediately transfer eggs to an ice bath and let them chill for at least 15 minutes. This stops the cooking and makes peeling SO much easier. Trust me, I’ve learned this the hard way!
Peel carefully: Gently tap eggs all over and roll between your hands to loosen the shell. Peel under cool running water – the water helps get under that pesky membrane.
Slice and scoop: Cut eggs lengthwise (a wet knife helps!) and pop those yolks into your mixing bowl. Arrange the whites on your serving platter – I like to pat them dry with a paper towel so the filling sticks better.
Mix the magic: Mash yolks with a fork, then stir in mayo, mustard, lemon juice, salt and pepper until smooth. Fold in those gorgeous fresh herbs last to keep them bright and vibrant.
Fill ’em up: Spoon or pipe the yolk mixture back into the whites. I use a small cookie scoop for perfectly even portions – no piping bag required!
The finishing touch: Sprinkle lightly with paprika and maybe an extra sprig of dill for that Easter-worthy presentation.

Tips for Perfect Deviled Eggs

Egg age matters: Slightly older eggs (1-2 weeks) peel much easier than super fresh ones.
Chill before filling: Let boiled eggs cool completely before peeling and filling – warm eggs make runny filling.
Texture trick: For ultra-smooth filling, press yolks through a fine mesh sieve before mixing.
Make ahead smart: You can boil and peel eggs 2 days ahead, but wait to fill until day-of for best texture.
Filling fix: If your mixture seems too loose, add a bit more mayo or chill for 15 minutes before filling.
Presentation pro tip: Pipe filling while eggs are cold, then let them come to room temp before serving for best flavor.

Serving Suggestions for Easter Deviled Eggs

These spring herb deviled eggs shine brightest when you let them be the star of the show! I love arranging them on a bed of crisp butter lettuce leaves – the green makes those golden yolks pop. For Easter brunch, they’re perfect alongside:

A fresh spring salad with strawberries and goat cheese
Smoked salmon and cucumber tea sandwiches
A colorful charcuterie board with prosciutto and melon

Don’t forget the finishing touches! A sprinkle of extra chopped chives or tiny dill sprigs makes them look straight from a magazine. And if you’re feeling fancy, edible flowers like pansies or nasturtiums add instant Easter charm.

Storage & Reheating Instructions

Here’s the beautiful thing about these Easter deviled eggs – they actually get better after chilling for a bit! Just be sure to store them properly so they stay fresh and delicious.

I always use an airtight container with a layer of paper towels underneath to absorb any moisture. They’ll keep beautifully in the fridge for up to 2 days – though in my house, they never last that long! Pro tip: Wait to add the paprika garnish until right before serving so it stays vibrant.

Now, about reheating – don’t! These are meant to be enjoyed cold or at room temperature. If they’ve been in the fridge, I like to let them sit out for about 15 minutes before serving to take the chill off. The flavors really shine when they’re not ice-cold.

Nutritional Information

Now, I’m no nutritionist – just a home cook who loves good food! But if you’re curious about what’s in these tasty little bites, here’s the general breakdown per serving (that’s two egg halves):

Calories: About 140
Fat: 12g (mostly the good kind from eggs and mayo)
Protein: 6g (thanks to those mighty eggs!)

Remember, these numbers can vary based on the exact brands and amounts you use – I’m pretty generous with my herb measurements! And let’s be real – at Easter, we’re all about enjoying these delicious traditions, not counting every calorie. Everything in moderation, right?

Frequently Asked Questions

Can I make these Easter deviled eggs ahead of time?
Absolutely! Boil and peel the eggs up to 2 days before – just wait to fill them until the day you’re serving. The filling stays freshest when made no more than 4 hours ahead. I often prep everything Easter morning while the kids are hunting for eggs!

What other spring herbs work well in this recipe?
Oh, get creative! Tarragon adds a lovely licorice note, and parsley brings fresh brightness. I’ve even used minced mint leaves for a fun twist – just go easy as it can overpower. The key is keeping herbs fresh and green for that springtime flavor.

Help! My yolks turned greenish – what happened?
Don’t panic! That harmless discoloration happens when eggs cook too long or cool too slowly. Still tastes great! Next time, follow my 12-minute boil + immediate ice bath method. And that lemon juice in the filling helps keep colors vibrant too.

Can I use Greek yogurt instead of mayonnaise?
You bet! I often do half mayo, half Greek yogurt for a lighter option. Just know the filling won’t be quite as creamy. Add an extra teaspoon of lemon juice to brighten it up if you go this route.

What’s the best way to transport these to an Easter gathering?
My foolproof method: Use a deviled egg carrier (worth the $10 investment!) or line a baking sheet with non-slip shelf liner. Cover tightly with plastic wrap, then foil to prevent sliding. Bring garnishes separately in a small baggie to add right before serving.

Share Your Easter Deviled Eggs

Now I want to see YOUR beautiful creations! There’s nothing I love more than hearing how these easter deviled eggs with spring herbs turned out in your kitchen. Did your family fight over the last one like mine always does? Maybe you put your own spin on them with different herbs or garnishes?

Drop me a comment below with your thoughts – I read every single one! Snap a photo of your egg masterpiece and tag me on Instagram too. There’s something so special about seeing how one simple recipe can bring joy to so many different Easter tables.

And hey – if you loved this recipe as much as we do, would you mind giving it a star rating? It helps other home cooks find these tasty little bites. Happy Easter, and happy deviled egg making!