Spring is synonymous with eggs, both Passover and Easter use them as a symbol of life and rebirth. On our Passover table we always have a charred egg on the seder plate, symbolizing springtime and renewal and we offer a hard boiled egg with salt water as an appetizer. I thought this year I would make classic, herby deviled eggs using another Passover staple, parsley. The bitter herb is also featured on the seder plate so I combined them both for a tasty treat. Whether you have leftover eggs from Easter egg decorating, or you’re making them for Passover, here’s a classic recipe you’ll want to try!
Irresistible Deviled Egg Recipes
- 1 dozen hard-boiled eggs (I cook mine in the @instantpotofficial for 6 minutes)
- 1/3 cup mayo
- 2 tbsp Dijon mustard
- 1 tbsp diced red onion
- 1 garlic clove, chopped
- 1 tbsp chopped parsley
- 1 tsp salt
- Place the hard-boiled yolks, and the rest of the ingredients, into a food processor and blend till smooth.
- Place mixture into a ziplock bag, snip off a corner, and pipe into egg whites.
- Top with microgreens, dill, parsley (or if you’re not celebrating Passover, bacon crumbles!).
Keywords: herbed, deviled eggs