Photo: Randy Mayor; Styling: Lindsey Lower  

Herb and Crumb Deviled Eggs

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

Cooking Light APRIL 2014

  • Yield: Serves 12


  • 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


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

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.

Nutritional Information

Amount per serving
  • Calories: 96
  • Fat: 6.8g
  • Saturated fat: 2g
  • Sodium: 164mg

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Herb and Crumb Deviled Eggs Recipe