INGREDIENTS:
6 Egg
2 tbsps Mayonnaise
1/2 tsp Dijon Mustard
1/2 oz Relish (optional)
2 tbsps Parsley (chopped)
1 tbsp Chives (chopped, plus more for garnish)
Sea Salt & Black Pepper (to taste)
1/4 Red Bell Pepper (small, finely diced)
DIRECTIONS:
Place the eggs in a saucepan and cover with cold water. Cover and bring to a boil. Remove from the heat and leave it covered for 12 minutes. Drain the water and run cold water over the eggs until cooled. Once the eggs have cooled completely, peel them and slice them in half lengthwise.
Scoop out the yolks into a food processor. Add the mayonnaise, mustard, relish (optional), parsley, and chives. Season with salt and pepper. Mix until well combined.
Pipe the yolk mixture back into the egg whites. Garnish with red bell pepper and extra chives. Enjoy!
NOTES:
Leftovers
Refrigerate in an airtight container for up to two days.
Serving Size
One serving is equal to two deviled eggs.
More Flavor
Try with other fresh herbs like dill.
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