Love chimichurri sauce as much as we do? You don’t need to cook up a whole steak to enjoy this delicious, herby sauce. This is one of our favorite ways to use leftover chimichurri sauce. You get all of that great flavor from fresh chimichurri in one bite. This easy recipe is perfect for your next potluck, brunch, or dinner party.
For more delicious deviled eggs, try our Pesto Deviled Eggs or our BBQ Deviled Eggs.
Why Our Recipe
- A quick and easy appetizer ready to go in just 10 minutes!
- Our freshly made chimichurri sauce packs so much flavor into one bite.
- Perfect year-round and easy to take along to events like potlucks, brunch, or dinner parties.
Boiled eggs are so versatile and delicious. We love making a big batch of boiled eggs to save for a high-protein snack and especially for making delicious deviled eggs. This is the perfect appetizer to make for your next party whether you’re hosting or showing up as a guest. These deviled eggs are easy to make and are sure to impress with their fresh, herby flavor with a little spice.
Ingredient Notes
- Boiled Eggs: You’ll want to make sure your eggs are hard boiled. For more instructions on that, check out our guide on how to boil eggs, If you’re really short on time, you can use store-bought hard boiled eggs, but we recommend boiling them yourself for best flavor and texture.
- Mayonnaise: This gives the filling the ultimate creaminess, so make sure to not skimp on this ingredient!
- Salt and Pepper: Used to season the filling and in the chimichurri sauce.
- Chimichurri Sauce: Mixed into the mayo filling. You can use store-bought in a pinch or make our homemade version with fresh ingredients below.
- Parsley: Freshly chopped parsley is a must for this homemade sauce. You can use flat-leaf or curly parsley.
- Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
- Olive Oil: Use a good quality olive oil as it’s a main component to your chimichurri sauce and helps carry all the other ingredients’ flavors. Use a little more if you need to thin out your sauce.
- Chili Flakes: Used in this homemade sauce and can be used to garnish.
- Oregano: You can find dried oregano in the spice aisle. This adds to the herby flavor of the chimichurri.
- Red Wine Vinegar: White wine vinegar or apple cider vinegar can be used as a substitute in the same amount.
- Lemon Juice: Fresh is best but if you’re short on time, you can use bottled.
Boiling Eggs
For everything you need to know about boiling eggs, check out our how to boil eggs guide! With deviled eggs, you’ll want a nice hard-boiled egg, but try to avoid an overcooked egg since that can turn the yolk gray. For creamy yolks without a gray ring, aim for 10 minutes of boiling.
Piping Tips
A pastry piping bag (like the kind you use for frosting) gives a professional look, but a spoon works perfectly fine as well. If you want to pipe, but don’t have a pastry bag and tips for the filling, snip the corner off a plastic bag as a quick DIY solution.
Make Ahead Instructions
If you need to prep your pesto deviled eggs ahead of time, you definitely can! You’ll boil and peel the eggs, then prepare the filling, but don’t assemble them just yet.
Instead, you’ll put the egg white halves on a tray or in an airtight container and cover them with damp paper towels before putting the lid on the container to keep them from drying out.
Transfer the filling in a separate container or to a piping bag (just don’t cut the tip yet!) and refrigerate everything until you’re ready to use. Wait to fill the egg whites until no more than an hour or two before serving.
Storage Instructions
Refrigerate leftovers in an airtight container for 4–5 days.
