Classic Herbed Deviled Eggs


Classic Herbed Deviled Eggs

Deviled eggs are an Easter must-have. Traditionally made with mustard, mayo, and pickle relish, these herbed deviled eggs are a great twist on the classic recipe. These are so pretty when displayed on a platter. Grab them quickly because they will go fast!

MIO Products in Herbed Deviled Eggs

Equally Yolked Eggs – Equally Yolked Eggs prioritizes animal welfare and quality. Each egg is produced by healthy hens eating an organic diet. Their pasture-raised hens have 108 square feet per bird, allowing them to explore and grow at their own pace. Equally Yolked primarily focuses on reducing its environmental impact by using biodegradable cartons. These fresh Oklahoma eggs make the perfect choice for your herbed deviled eggs.

Griffin’s Yellow Mustard – Griffin Food Co. has been sharing the great tastes of life since 1908! Griffin Foods has been recognized as a family favorite for Syrups, Mustards, and Cane Sweeteners and as a trusted ingredient with Corn Syrup, Imitation Vanilla, and Molasses. We couldn’t think of a better mustard for these delicious Made in Oklahoma herbed deviled eggs.

Scissortail Farms TarragonScissortail Farms provides fresh Oklahoma herbs and produce that makes the perfect addition to this easy deviled egg recipe. Scissortail Farms Tarragon is clean, organic, and tasty! Plus, it makes the perfect garnish!



Made In Oklahoma Classic Herbed Deviled Eggs Recipe.
  • Author: Krush Digital


  1. 6 Equally Yolked Eggs
  2. 2 tablespoons mayonnaise
  3. 1 tablespoon Griffin’s Yellow Mustard
  4. 1 tablespoon minced shallot
  5. 1 tablespoon chopped sweet pickles
  6. 2 teaspoons finely chopped Scissortail Farms tarragon, plus 12 tarragon leaves for garnish
  7. Kosher salt cracked black pepper, to taste
  1. Place eggs in a single layer in a large saucepan; add water to depth of 3 inches. Bring to a boil. Cover, then remove from heat, and let stand 15 minutes. Drain, and fill the saucepan with cold water and ice. Tap each egg on the counter until cracks form, then peel under cold running water. Cut each egg in half.
  2. Remove yolks and place in bowl. Mash yolks with a fork. Add mayonnaise, mustard, shallot, pickles, tarragon and salt and pepper. Garnish with tarragon leaves.

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