Super Easy Devilled Eggs with Herbs

Devilled eggs seem to be a rather uninspired thing to serve at Easter time, but they are one of those quintessential appetizers that seems to make it onto almost everyone's plate. They're finger food at its most convenient; creamy morsels that slide easily into your mouth and disappear in a bite or two.

I love traditional devilled eggs with mayonnaise and a dusting of paprika, but sometimes it's fun to change things up a bit. Here are some really simple variations on the tried and true classic. They are flavour combinations that are purposely simple with herbs that are easy to find in any grocery store.

Devilled Eggs with Tzatziki & Dill

Makes 6 Eggs

6 hard boiled eggs cooled and halved
2 generous tbsp of tzatziki
1 generous tbsp of half-the-fat mayonnaise
1 gherkin pickle finally diced
the light green section of two green onions
1 tsp fresh dill finely choped
1 tbsp of parsley finely chopped (I used curly parsley)
a sprig of dill to garnish

A "generous" tablespoon of tzatziki

Remove the yellow yokes from 6 hard boiled eggs and put them into a wide-mouth bowl.

Add the tzatziki and the of half-the-fat mayonnaise.

Mash the yokes, tzatziki, and mayonnaise with a fork until smooth and creamy.

Mix in a finely diced gherkin pickle.

Finely chop the light green section of the green onions. Don't use the white part of the onion (too strong) or the tops of the green leaves (they can be tough).You want the light-green segment right in the middle. Add the onions to your bowl.

Finely chop and add the parsley and dill.

Mix everything together with a spoon.

Spoon the egg yoke filling back into the white part of the egg and garnish with a sprig of dill.

Devilled Eggs with Humus & Parsley

Makes 6 Eggs

6 hard boiled eggs cooled and halved
2 generous tbsp of light-Humus
2 generous tbsp of half-the-fat mayonnaise
1 tsp of lemon zest
2 tsp of lemon juice
1tbsp of freshly chopped parsley
1 tbsp of chopped chives
pinch of black pepper

Remove the yellow yokes from 6 hard boiled eggs and put them into a wide-mouth bowl.

Add the light-Humus and the half-the-fat mayonnaise.

Grate and add the lemon zest. Then add the lemon juice.

Mash the yokes, humus, mayonnaise, lemon zest and juice with a fork until smooth and creamy.

Add the parsley and chives. Grind in a little bit of fresh black pepper.

Mix everything together with a spoon.

Spoon the egg yoke filling back into the white part of the egg. Garnish with a sprig of parsley.

Curried Devilled Eggs with Chives

Makes 6 Eggs

6 hard boiled eggs cooled and halved
3 generous tablespoons of half-the-fat mayonnaise
1/2 tsp of mild curry powder
1/2 tsp of cumin
1 tbsp of thyme chopped
1 tbsp of diced red pimentos
1 tbsp of parsley chopped (I used curly parsley)
fresh black pepper
sprinkle of paprika

Remove the yellow yokes from 6 hard boiled eggs and put them into a wide-mouth bowl.

Add the half-the-fat mayonnaise.

Add the mild curry powder and cumin.

Mash the yokes, mayonnaise and spices with a fork until smooth and creamy.

Finely dice the red pimentos and add them to the yoke mixture.

Remove the leaves from sprigs of thyme and chop them finely. Then finely chop some parsley. Add both herbs to the egg yoke mixture. Grind in a little bit of fresh black pepper.

Mix everything together with a spoon.

Spoon the egg yoke mixture back into the white part of the egg. Dust with paprika and garnish with a couple of sprigs of chives.

If you have the patience for a devilled egg that is a bit more finicky to make, you can try slicing off the top third of your hard boiled egg and stuffing it from the top.

Let me know if you try out any of these ideas, I'd love to hear how your devilled eggs turn out.