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 heat.

3. 3

   Turn the heat off, cover and let the eggs sit in the water 12 minutes longer.

4. 4

   Drain the eggs and rinse under cold running water.

5. 5

   Let the eggs sit in cold water until completely cool.

6. 6

   Remove the eggs from the water and gently crack both ends of each egg and carefully remove the shell.

7. 7

   Place them on a paper towel to drain.

8. 8

   Cut the eggs in half lengthwise.

9. 9

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

10. 10

    Place the whites on a plate and set aside.

11. 11

    Add the pickles, mayonnaise, mustard, parsley, chives, vinegar, cayenne, salt and pepper to the egg yolks and use a fork to mash the ingredients together until you have a smooth paste.

12. 12

    Spoon about 1 tablespoon of the yolk mixture back into the hole left in the egg whites and refrigerate, covered, until ready to serve.

13. 13

    Top each egg with a sprinkle of chopped herbs and season with additional salt and pepper if desired just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.