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Deviled Eggs with Fresh Italian Parsley

30 minutes | Yield: 6

Deviled eggs make a classic appetizer featuring hard-boiled eggs, tangy mustard, creamy mayo, and fresh Italian Parsley.


  • 6 large eggs hard-boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Honey Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 heaping tablespoon everything seasoning or salt and pepper, to taste
  • 1 tablespoon finely chopped Soli Organic Living Italian Parsley
  • A sprinkle of paprika for garnish after deviled eggs are assembled


  1. With a sharp knife, cut eggs lengthwise
  2. Remove the yellow yokes and put them into a bowl using a spoon or gentle squeeze.
  3. Add all ingredients (except paprika) to a bowl and mix with a fork until well mixed.
  4. Use two teaspoons to put equal portions of the mixture into the egg yokes.
  5. Sprinkle paprika on top and garnish with more Fresh Parsley.