Herbed Deviled Eggs

The most important part of any deviled egg is the filling
deviled eggs


The most important part of any deviled egg is the filling. Creamy yolks mixed with Hood sour cream and flavors like chives, parsley, and olives will make these herbed deviled eggs a favorite at your next holiday party. For more delicious seasonal recipes visit Hood.com.


  • 6 hard-boiled eggs
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon sour cream, such as Hood
  • 2 Tablespoons chives, finely chopped
  • 2 Tablespoons parsley, finely chopped
  • 2 Tablespoons green olives, finely chopped
  • Salt, to taste
  • Paprika, to taste (optional)


Peel and halve hard-boiled eggs.

Mash the yolks with mayonnaise, Hood sour cream, chives, parsley, and green olives; season with salt. Pipe or spoon mixture into the egg whites, and sprinkle with paprika if desired.

Deviled Eggs Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Deviled Eggs Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.