Lemon Herb Deviled Eggs

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It has been a minute since I made some deviled eggs! These beauties are so springy with lemon and herbs.

The Three Bite Rule - Lemon Herb Deviled Eggs

Lemon & Herb Deviled Eggs
Ingredients: (for ~6 servings)

6 eggs
2 tablespoons mayo
1 tablespoon yellow mustard
2 teaspoons lemon juice (half a lemon)
~4 chives
1/2 teaspoon dried oregano
salt & pepper

https://masterfacilitator.com/d7afc8ggwu Directions:
Hard boil and cool the eggs, then peal them.
Slice them in half and pop the yolks into a bowl.
Chop the chives.
Add in the mayo, mustard, lemon juice, chives, oregano, salt and pepper.

The Three Bite Rule - Lemon Herb Deviled Eggs

Mash and mix well, beat with a hand mixer or stir and blend in a food processor.
Set up a zip-top bag to sand upright into a heavy drinking glass. Then spoon the filling into the bag.
Plate the egg halves, snip a bottom corner off the bag and pipe the filling into each one – fill each just to the top of each well, then go back and add a swirl to the top to ensure each has enough filling.
Sprinkle remaining chives and grate some lemon zest over the top. (I lost one half in the pealing process – RIP, it couldn’t be saved).

The Three Bite Rule - Lemon Herb Deviled Eggs

https://www.justoffbase.co.uk/uncategorized/tdwrm7jrds Enjoy!

The Three Bite Rule - Lemon Herb Deviled Eggs

I loved these! They were definitely lemony (only too much according to the 7-year-old but don’t trust his palate, he loves sour candies so I’m not sure what he’s talking about). He ate one half quickly and had thoughts about another one. The little girl dipped her cheese and crackers into the filling of her deviled egg a few times then ate the egg white.

I’ll definitely repeat. I’m envisioning the summer when we have herbs growing in the garden out of control! I had chives but the other fresh herbs that are ready was sage & mint – either of those would be weird. I don’t care about parsley but go for it. Fresh oregano and thyme would be my other picks!

We had these with an appetizer dinner and I love that they’re easy to just make a few and have no leftovers. Leftovers are fine for these but if I did have leftovers, I’d chop them and serve it on toast for a savory breakfast or into a pita for lunch!

Italian Deviled Eggs

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Order Roche Valium Online These Italian Deviled Eggs are a twist on traditional deviled eggs with lots of herbs, some balsamic drizzle, Italian dressing, and parmesan cheese! I loved these and it would be good as egg salad too!

Italian Deviled Eggs - The Three Bite Rule

https://fireheartmusic.com/ta3svo04 https://fireheartmusic.com/dpcvnzayu Italian Deviled Eggs
Ingredients (for 12 eggs)

1 dozen eggs, hard boiled and cooled
2 tablespoons of 2 or more herbs (basil, parsley, chives – or any combo also with rosemary, oregano, or thyme)
3 tablespoons mayo
1 teaspoon yellow mustard
2-3 tablespoons Italian dressing
2 tablespoons Parmesan cheese, grated
1 small tomato, seeds removed
1 tablespoon balsamic reduction (optional)

https://space1026.com/2024/01/obdw8mst Directions:
Slice the eggs in half and pop the yolks into a bowl with basil, parsley, chives, mayo, mustard, Italian dressing, parmesan, and salt & pepper.

Italian Deviled Eggs - The Three Bite Rule

https://space1026.com/2024/01/3acyhpt0o73 Mix very well, breaking up all the yolks. A hand mixer works well or it could go in a food processor.
Place a plastic zip-top bag into a glass or a small bowl to stand upright while you scoop the filling in. (It can remain like this until serving in the refrigerator with the egg halves.)

Italian Deviled Eggs - The Three Bite Rule

Order Xanax Bars From India When serving, chop the tomatoes separating out the seeds so they are not too wet and drippy.
Push the filling to the bottom corner of the bag and snip the end off to have about 1/4 inch opening.
Fill each egg half (I fill each to be level with the egg to know that there’s enough, then I can go back and top each with a swirl higher to all be even.)
Sprinkle with tomatoes and drizzle with balsamic.
Enjoy!

Italian Deviled Eggs - The Three Bite Rule

https://www.prehistoricsoul.com/6vr54623r I loved these! The herbs and the salty parmesan with the sweet balsamic was so great together. They are nice for variety in a spread – flavorful, not super heavy, protein, no gluten if that matters.

If you have leftover balsamic – you’ll use it a million ways! A drizzle on pizza, on tomatoes, on caprese salad, on grilled veggies, on grilled cheese – or whatever! You could skip it, but it lasts forever and I definitely recommend it. Top with some shaved parmesan if skipping the balsamic!

We often have deviled eggs as a side for dinner or as party food. They travel well – though need to stay very very cold so you could bring them ready to assemble to serve. These little egg holders are worth their weight in gold – for your fridge or transport. Without an egg tray, slice off a little so the egg cup will sit flat. I didn’t transport them to walk them down the deck stairs – they felt so secure as-is!

You also could chop it all and serve it as egg salad! Scoop some onto melba toasts and top with the tomatoes and balsamic reduction.

https://www.prehistoricsoul.com/70ktb9f For other variations of Deviled Eggs or Fancy Egg Salad:
Truffle & Herb Deviled Eggs
French Onion Deviled Eggs
Caesar Deviled Eggs
Greek Deviled Eggs
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs

Truffle & Herb Deviled Eggs

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https://manabernardes.com/2024/wshs800g6mi This twist on deviled eggs is packed with flavor. There’s truffle oil, dijon, parmesan, and herbs in the filling and brown butter panko topping for a crunch. I made just a few to have with dinner. These would be fun for a party! I tell you, deviled eggs fly off a party table since they’re typically gluten free and dairy free. Mine aren’t this time, but I love the fun flavors into a deviled egg and just add a label for what is in them.

The Three Bite Rule - Truffle & Herb Deviled Eggs

Truffle and Herb Deviled Eggs

Ingredients:

https://modaypadel.com/dyq0yadfd 6 eggs
1/2 cup mayo
2 tablespoons dijon mustard
1 garlic clove, minced
2 tablespoons grated parmesan
1 teaspoon truffle oil
1 teaspoon fresh basil, chopped chiffonade
1 teaspoon fresh chives, chopped
2 tablespoons butter
3 tablespoons panko breadcrumbs

Directions:

Hard boil the eggs and let them cool in an ice bath.
Slice them in half and pop the yolks into a mixing bowl and add mayo, mustard, garlic, parmesan, truffle oil, and most of the fresh herbs – reserving a little for the topping.
Mix well and spoon into a bottom corner of a ziplock bag. (tip: open the bag into a drinking glass to more easily fill without tipping over!)
The Three Bite Rule - Truffle & Herb Deviled Eggs
Snip the corner off the bag and pipe into the egg halves.
The Three Bite Rule - Truffle & Herb Deviled Eggs
In a small skillet over medium heat, melt the butter and watch it to bubble, foam, and brown.
Stir in the panko and a sprinkle of salt and pepper, mix well, and remove from the heat. Add in the last of the herbs.
The Three Bite Rule - Truffle & Herb Deviled Eggs
Sprinkle over the eggs just before serving.
The Three Bite Rule - Truffle & Herb Deviled Eggs

https://www.chat-quiberon.com/2024/01/18/1le2espstf I love these. A little truffle oil goes a long way so add some taste and add more if necessary. Any fresh herbs would be good – use rosemary, thyme, or oregano. The brown butter breadcrumbs are ahhh-mazing. I had leftovers I put on everything I ate the next day- eggs at breakfast and then on a hot dog with parmesan peppercorn dressing!

The Three Bite Rule - Truffle & Herb Deviled Eggs
We’re off to the beach soon! I hope I can blog a few things while on vacay! Stay tuned! I live for this week all year for the huge and empty beach, nightly ice cream, walking everywhere, and mini golf!

Breakfast Deviled Eggs

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http://www.wowogallery.com/ih518yaink The deviled egg variations are endless! I whipped these up for a staff coffee social at work. I put a cream cheese & everything bagel twist on traditional deviled eggs and they were great! My trick to prep ahead, without them too far pre-prepped, was doing it in stages. I hard boiled the eggs, then another time I mixed up the filling and left in a closed zip-top bag, then piped the filling and added the topping just before serving.
The Three Bite Rule - Breakfast Deviled Eggs

Breakfast Deviled Eggs

Ingredients:

1 dozen eggs
2 tablespoons mayo
1 tablespoons cream cheese
1 teaspoon mustard
2 teaspoons minced chives (optional)
1 tablespoon Everything Bagel Seasoning

Directions:

https://fireheartmusic.com/rmdfv51 Hard boil the eggs and then let them cool in ice water.
Peal the eggs, slice in half, and pop the yolks out into a bowl. Add in the mayo, cream cheese, mustard, chives, salt, and pepper.
The Three Bite Rule - Breakfast Deviled Eggs
beat the filling or mash with a pastry blender.
Spoon the filling into a zip-top bag into a bottom corner. (I open the bag over a tall glass to hold it up.)
Snip the corner with scissors and pipe the filling into the egg halves. (I fill each just to the top of the egg, then go back to top them off.)
Sprinkle them with everything bagel seasoning.
The Three Bite Rule - Breakfast Deviled EggsEnjoy!

https://manabernardes.com/2024/4lf5otwfu I loved these! They were a good mix amongst fruit, coffee cakes, biscotti, quiche, and bagels. These are a great bite with everything else everyone will nibble on. The crunch on top was so perfect. I wanted to add a little bacon on there but wasn’t sure about how many vegetarians might be in the mix and I didn’t want these to be too much.
The Three Bite Rule - Breakfast Deviled Eggs
Here are my other Deviled Egg Variations:
French Onion Deviled Eggs
Caesar Deviled Eggs
Greek Deviled Eggs
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs

Next week I have Mr. J’s 8th annual birthday burger to share and let me tell you, it was a gooood one!

French Onion Deviled Eggs

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https://modaypadel.com/ontms652 I just have too many variations to save them for gatherings so these were a mini batch for a weekend snack. That’s the beauty of deviled eggs- make a little or a lot! Seriously, I made 2 eggs, so 4 halves. These babies were packed with flavor…so much so that I toned it down for the recipe below. I stole a tiny bit of onion soup mix from a packet, but have a pretty good work around too for a homemade version.
The Three Bite Rule - French Onion Deviled Eggs

French Onion Deviled Eggs

Ingredients (for 2-4 people – double for a party):

https://masterfacilitator.com/ku7vtacs 2 hard-boiled eggs, cooled
2 tablespoons mayo
1 teaspoon yellow mustard or dijon
1/4 teaspoon French Onion Soup mix (see alternative & uses for the leftovers below)
salt & pepper
2 teaspoons crispy fried onions (see uses for the leftovers below)

Directions:

Halve the eggs and pop the yolks into a bowl or food processor then add in the mayo, mustard, soup mix, and blend very well.
The Three Bite Rule - French Onion Deviled Eggs
Add a touch of salt & pepper and mix well and then taste it. Add more salt & pepper if needed, or more mayo to mellow it out if too strong.
Spoon into the bottom corner of a zip top bag (I use a glass to hold it open & upright).
The Three Bite Rule - French Onion Deviled Eggs
In a dry pan, toast the crispy fried onions over medium heat, watching not to burn.
Snip the bottom and pipe into each egg half. Fill each to be level with the egg, then go back and pipe into a circle on top so each one has enough.
The Three Bite Rule - French Onion Deviled Eggs

https://sieterevueltas.net/qjjwnk6ctq Go easy on the salt until tasting it if using mix.

French Onion Soup mix alternative: equal parts onion powder, garlic powder, minced dried onion, salt, and a splash of Worcestershire sauce. If using part of a packet, the remaining can easily become dip/stuffing seasoning/burger seasoning/roast potato seasoning. If using part of crispy fried onions container, the remainder is fun as a mac & cheese topper (here!) or we’ve put them on hot dogs with BBQ & cheddar. Both ingredients are SO great for a Onion Dip Burger (excuse the 6-year-old photos I really should re-shoot).

Caesar Deviled Eggs

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I love caesar dressing which lead me to a caesar twist on deviled eggs. I made just a few for a mid-day Christmas appetizer. They were perfect for a few bites with the zing of caesar and a salty bit of Parmesan on top. I also like that they’re quick and easy to make a few or a bunch. I like them as an appetizer in contrast to dips, cheese, crackers, etc.
The Three Bite Rule - Caesar Deviled Eggs
I jazzed up some creamy caesar dressing but it is also pretty easy to make it homemade. They definitely taste caesar-y. The anchovy paste is necessary in the dressing. Necessary. It adds that hard-to-explain, not-fishy, but zing of good caesar flavor. I doubt these would really taste like caesar without it.

Caesar Deviled Eggs

Ingredients:

https://mmopage.com/news/2e50lwdbg4v 8 hard boiled eggs
2 tablespoons yellow mustard
4 tablespoons creamy caesar dressing + cracked pepper + anchovy paste
1 teaspoon shaved parmesan

Directions:

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When cooled, peal the eggs and slice in half. Pop out the egg yolks into a bowl and add in the mustard and creamy caesar.
The Three Bite Rule - Caesar Deviled Eggs
Whip together with a hand mixer or in a food processor until totally smooth.
Spoon into a ziplock bag. Then pipe the filling into each egg half.
Sprinkle with parmesan cheese. Enjoy!
The Three Bite Rule - Caesar Deviled Eggs

https://equinlab.com/2024/01/18/sjbv09a0 I was making these on-the-go bringing ingredients to our Christmas celebration, but a tiny piece of romaine lettuce would be fun for crunch or some crumbled croutons all over the top would be good too!

Greek Deviled Eggs

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Once again, my go-to appetizer that doesn’t need reheating comes into play, with a Greek twist! I love greek flavors and this was a great vehicle for it! I added fresh oregano and caesar dressing to the filling and topped them with cucumber, feta, and tomato.
The Three Bite Rule - Greek Deviled Egg

Greek Deviled Eggs (makes 24 halves)

Ingredients:

1 dozen eggs
1/4 cup mayonase
1/4 cup creamy Caesar dressing
1 tablespoon fresh oregano, chopped
2 teaspoons yellow mustard
salt & pepper
1/4 cucumber, chopped
6 cherry tomatoes, chopped
2 tablespoons feta

Directions:

Hard boil the eggs, then put into an ice water bath and completely cool before cracking the shell. Overnight!
Crack the shells, slice in half, and pop the yolks into a bowl. Add in the mayo, dressing, oregano, salt, and pepper.
The Three Bite Rule - Greek Deviled Egg
Stir well until fully blended, then spoon to a ziplock bag.
Snip the bottom corner and pipe into the egg white halves.
Top with cucumber, tomato, and feta. Enjoy!
The Three Bite Rule - Greek Deviled Egg
These were a hit! I think the toppings gave these a fresh element and told everyone what flavors were in here. I loved the oregano and caesar in there. Hmm. What’s next? I don’t have any more in mind right now, but they go quickly at a party and span a bunch of dietary restrictions…plus, they don’t need reheating making them a star.

My other deviled egg variations:
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs