Deviled Eggs with Summer Herbs | CUESA

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Deviled Eggs with Summer Herbs


Elianna Friedman, CUESA’s Market Chef

This recipe was demonstrated for CUESA’s Foodwise Tour of Rolling Oaks Ranch on July 16, 2013.

Serves 4 to 6


6 eggs, hard boiled
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon apple cider vinegar
1 tablespoon minced green onion
1 teaspoon minced basil or tarragon
Salt and pepper to taste
1 teaspoon minced parsley


1.    Peel the hard-boiled eggs, cut in half, and separate the whites from the yolks.

2.    Add the eggs yolks, mayonnaise, mustard, apple cider, green onion, and basil or tarragon in a mixing bowl and mash together well with a fork.

3.    Spoon the mixture into the whites, sprinkle with parsley, and serve on a platter.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »