Deviled Eggs

1. 1

   Put the eggs in a large saucepan with water to cover by 2 inches.

2. 2

   Add 1 tablespoon of salt and bring to a rolling boil over high heat.

3. 3

   Immediately remove the pan from the heat, cover and let stand for 10 minutes.

4. 4

   Pour off the hot water and fill the saucepan with cold water.

5. 5

   Gently crack the eggs in the water to loosen the shells.

6. 6

   Shell the eggs.

7. 7

   Cut a very thin slice from the bottom of each egg so the eggs will stand up.

8. 8

   Slice off the top third of each egg and scoop the yolks into a coarse strainer; reserve the whites.

9. 9

   Press the egg yolks through the strainer into a bowl.

10. 10

    Blend in the mayonnaise, cream, sugar and vinegar.

11. 11

    Season with salt.

12. 12

    Using a teaspoon or a pastry bag fitted with a star tip, generously fill the egg whites.

13. 13

    Arrange the eggs on a plate, sprinkle with the chives and chervil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.