Herbed Deviled Eggs
Rated 5 stars by 1 users
Category
Appetizers
Servings
6
Looking for a fresh take on traditional deviled eggs? These herbed deviled eggs have delightful spring flavors in every single bite!
Ingredients
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1-2 Tbsp FOND’s Lemon & Garlic Bone Broth
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6 pasture-raised eggs
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1 chive, minced
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1 sprig dill, minced
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1 basil leaf, cut into ribbons
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1 Tbsp Mayo (we prefer avocado oil-based like Chosen Foods)
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1 tsp mustard
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Sea salt to taste
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Thyme for garnish
Directions
Add the eggs to a pot and cover with water. Add a tsp of vinegar to make peeling them easier. Once they come to a boil turn off the heat and let them sit for 12 minutes. Transfer to an ice bath until cooled.
Rinse and peel the eggs.
Cut the eggs in half and set the whites on a decorative serving plate. Scoop the yolks in a mixing bowl.
Add all the ingredients into the bowl and combine! Add more bone broth as needed to get desired consistency. For a fancy look, transfer to a piping bag and pipe the mixture into egg whites. Or simply spoon into the egg wells with a small spoon.
Top with thyme leaves and refrigerate for 1 - 2 hours before serving. This is NOT necessary but it does allow the flavors to meld. This can be made up to 6 hours before serving.
