Mother In Law Eggs

Mother In Law Eggs are a twist on classic deviled eggs, elevated with fresh herbs and a tangy kick from the horseradish. With their vibrant green garnish and creamy filling, they’re sure to be a stylish addition to any gathering.

Plus, they’re surprisingly easy to make and can be prepared ahead of time.

Ready Time

20 mins

Yields

4 servings

Ingredients

4 large eggs
1/2 cup of mayonnaise
1/4 cup of chopped fresh chives
1/4 cup of chopped fresh parsley
1 tablespoon of Dijon mustard
1 teaspoon of prepared horseradish
Salt and pepper to taste
4 black olives, pitted

Instructions

Hard-boil the eggs, then cool them down and peel them. Cut them in half lengthwise and carefully remove the yolks to a bowl.

Mash the yolks with a fork until they’re well broken up, then stir in the mayonnaise, chives, parsley, Dijon mustard, and horseradish until well combined.

Season the mixture with salt and pepper to taste. Spoon the yolk mixture evenly into the egg white halves, mounding it slightly.

Top each egg with a black olive slice, and serve.

Notes

These deviled eggs are perfect for a snack or appetizer, and the addition of chives and parsley adds a fresh twist.

Make sure to chill the eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

If you’re making these ahead of time, you can prepare the yolk mixture and store it in the fridge for up to a day, then assemble the eggs just before serving.

For a more vibrant green color, be sure to chop the chives and parsley just before using, as they can quickly lose their color.

If you don’t have black olives, you can substitute with another type of pitted olive, but the black olives do add a nice pop of color.