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Herb and Crumb Deviled Eggs

Photo: Randy Mayor; Styling: Lindsey Lower


Yield Serves 12
Lemon juice gives Herb and Crumb Deviled Eggs a citrusy zip.


  • 1 dozen eggs
  • 2 tablespoons panko
  • 1 teaspoon butter
  • 1/4 cup canola mayonnaise
  • 3 tablespoons light sour cream
  • 3 tablespoons chopped green onions
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 96
  • fat 6.8 g
  • satfat 2 g
  • sodium 164 mg

How to Make It

  1. Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

  2. Sauté panko in butter for 2 minutes. Stir mayonnaise, sour cream, green onions, parsley, tarragon, Dijon mustard, lemon juice, salt, and pepper into yolks. Divide among whites; top with panko.