Garden Greens Devilled Eggs
Garden Greens Devilled Eggs
Bright, fresh, and full of springtime flavour, these Garden Greens Devilled Eggs are a simple way to bring the garden to your table. Creamy yolks are blended with fresh chives, dill, and a touch of lemon, creating a light, herb-forward bite that’s perfect for brunch, picnic spreads, or seasonal gatherings.
Our favourite part? These eggs are easy to make with ingredients you may already have on hand, and they pair beautifully with pantry staples like dried herbs or finishing salts to add a touch of depth and aroma. For a soft herbal lift, try sprinkling a little of our dried chives or garden herb finishing salt on top just before serving.
Whether you’re cooking for family, friends, or simply enjoying a quiet spring afternoon, this recipe celebrates the freshness of the season in every bite.
Garden Greens Devilled Eggs Recipe
Ingredients (12 halves / 6 eggs)
• 6 large eggs
• 3 tbsp of your favourite mayonnaise
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• ¼ tsp fine sea salt
• Freshly cracked black or white pepper
• Garden fresh herbs
• 1–2 tsp finely chopped fresh chives
• 1 tsp finely chopped fresh dill
Botanical additions:
• ½ tsp very finely minced shallot (optional but lovely)
• A scattering of spring baby thyme tips, micro greens or green herbs of choice
Instructions:
1. Cook the eggs: Place eggs in a pot and cover with cold water. Bring to a gentle boil, then remove from heat and cover. Let sit for 10–12 minutes. Transfer immediately to an ice bath for at least 5 minutes to prevent overcooking and green yolks.
2. Peel and halve: Gently peel the eggs under running water. Slice them in half lengthwise and carefully remove the yolks into a separate bowl.
3. Make the filling: Mash or whip the yolks until very smooth. Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Gently fold in finely chopped fresh herbs and shallots, if using. Mix until creamy and well combined.
Tip: For an ultra-smooth filling – Before you add the chopped fresh herbs. press the yolk mixture through a fine sieve or whip with a fork longer than you think. Then fold in fresh herbs and shallots, if using
4. Fill the eggs: Spoon or pipe the yolk mixture back into the egg whites. A piping bag gives a clean, polished look, but spooning works just as well for a rustic, homey feel.
5. Serve and enjoy
SERVING TIPS:
• Enjoy with a cup of Blush & Bloom or Moonlit Bloom.
• Sprinkle a pinch of cinnamon into the flour for Bloom & Spice tea pairing
• Drizzle floral-infused honey over top of biscuits after baking & sprinkle a few extra flowers on top
TEA PAIRINGS:
• Blush n’ Bloom – Soft pink hibiscus, rose petals, and nettle, balanced by lemon verbena. Radiant, uplifting, and gentle on the senses.
• Moonlit Bloom – Chamomile, lavender, and linden flowers for a calming, evening ritual. Relax, unwind, and savour every gentle sip.
• Bloom & Spice– Berry-forward and warming, with gentle cinnamon, ginger, elderflower, and rosehips. Perfect for cozy afternoons and supporting winter wellness.
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