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["1. Place the eggs in a Dutch oven and pour in enough water to cover them by 2 inches; add 1 tablespoon kosher salt and 1 tablespoon of the vinegar. Bring the water and eggs to a hard boil over high heat. Immediately remove them from the heat and cover. Let sit, covered, for exactly 10 minutes. Drain water and immediately run cool tap water over eggs to cool them and stop the cooking. Shake the pan as you do so to crack the eggshells gently all over.", "", "2. When cool enough to handle, peel eggs. Slice the top third (pointed end) of each egg* off crosswise. With a small spoon carefully remove the yolk from each egg, leaving the egg ""cups."" Cut a thin slice off the bottoms of the egg cups so they stand upright on a plate.", "", "3. For filling, using a wooden spoon or spatula, rub egg yolks through a mesh sieve into a mixing bowl. Stir in remaining vinegar, mayonnaise, sugar, and sea salt until mixture is very smooth. Stir in cream. Taste for seasoning, adding more salt, vinegar, or sugar as needed. If filling is too dry, add a bit more mayonnaise or cream.", "", "4. Use a teaspoon or pastry bag to fill egg cups with filling. Sprinkle filled eggs with chopped herbs. Cover and chill for up to 24 hours. Makes 12 eggs.", "", "*TIP: Use the cut-off tops and bottoms of the cooked eggs to make egg salad.", "", "Per serving: 153 cal., 14 g total fat (3 g sat. fat), 225 mg chol., 625 mg sodium, 1 g carbo., 0 g dietary fiber, 6 g protein.", "", "Make with Scott's Homemade Mayonnaise."]
