Makes: 4 servings
Yield: 22 eggs
- 12 hard-boiled eggs, peeled and halved
- 1/2 cup mayo
- 1 tablespoon Dijon mustard
- 8 tablespoons chopped fresh chives, parsley and tarragon
- In bowl, mash egg yolks, mayo, mustard and 5 tbsp. herbs. Finely chop 2 egg white halves; toss with remaining peel herbs. Spoon yolk mixture into halved whites; garnish with egg white-herb mixture.