Deviled Eggs

1. 1

   ["Place the eggs in a Dutch oven and pour in enough water to cover them by 2 inches; add 1 tbsp kosher salt and 1 tbsp of vinegar. Bring water and eggs to hard boil. Imeediately remove from heat and cover. Keep covered for 10 minutes. Drain and run under cool water to stop cooking. Shake pan to crack eggshells.", "When cool enough to handle, peel eggs. Slice top third (pointed end) of egg off. With a small spoon, carefully remove yolk leaving egg ""cups"". Cut thin slice off the bottoms of eggs so they stand upright on plate.", "For filling, use wooden spoon or spatula, rub egg yolks through a mesh sieve into 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.", "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 hrs."]

* Per serving · 4 servings · Values may vary.