This recipe is no standard deviled eggs. It is a recipe that was always on my family Easter table. My grandma did them before my mom. And as far as I know, it was passed on from mother to daughter for many generations. This recipe although very simple is one of my favourite dishes during Easter time. Not as it is a dish that is solely associated with Easter but they taste best during that time. We don’t know why… Do you have such dishes to if so share them in the comments below!

In the traditional deviled eggs recipe it is just the egg yolk from a hardboiled egg that is mashed in with the spices that create the main aspect of the dish. To top that an egg white is an edible bowl that keeps egg yolk mixture in check.

Deviled eggs with chives, dill and parsley

However, this recipe is different! The whole egg is mushed together and the eggshell takes over the job of keeping the whole dish together. If you are intrigued, interested or just plain excited without further ado here is the recipe.

Ingredients for deviled eggs:

  • 10 hard-boiled eggs
  • dill
  • chives
  • parsley
  • 100g of breadcrumbs (you can use the gluten-free version)
  • 2 tbsp of butter
  • salt and pepper (to taste)
  • and some butter or any other oil for frying
Deviled eggs with chives, dill and parsley


  1. Prepare the 10 hard-boiled eggs in advance as they need to be cool to the touch.
  2. With one steady swift motion cut in half. I do it while holding the egg in my hand so it doesn’t move and I cut it 3/4 of the way and then gently cut it through so not to hurt myself. I know that at the beginning it may be a little scary. But when you get over the initial reservations it will become an easy task.
  3. With a teaspoon gently scoop out both egg yolk and egg white and put it in a bowl and the eggshells put aside. Be gentle with the eggshells as we will use them later on.
  4. After all eggs are done, chop the egg whites, chives, dill and parley as thinly as you can and add it to the bowl with eggs yolks.
  5. Add butter and season with salt and pepper to taste and mix it all.
  6. Now it is time to stuff the eggshells with prepared egg mixture. Be gentle with this step.
  7. Then lay the breadcrumbs on a plate and dip the stuffed eggs in them so the egg mixture would be fully covered and fry them on an oiled pan until golden brown.
  8. And they are ready to serve. They taste best while they are still worm. So fry them just before serving.
Deviled eggs with chives, dill and parsley

Here you can find our other recipes that are perfect for Easter both sweet and savoury.

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Deviled eggs with chives, dill and parsley