Herb Deviled Eggs

1. 1

   Place the eggs in a saucepan with enough water to cover by about 2 inches.

2. 2

   Bring the water to a low boil over medium-high heat.

3. 3

   As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.

4. 4

   Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool.

5. 5

   Remove the eggs from the water and carefully remove the shells.

6. 6

   Place on a paper towel to drain.

7. 7

   Cut the eggs in half lengthwise.

8. 8

   Scoop the yolks into a medium bowl, being careful to keep the whites intact.

9. 9

   Place the whites on a plate and set aside.

10. 10

    Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste.

11. 11

    Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.

12. 12

    Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving.

No additional tips available.