Lemon-Parsley Deviled Eggs

1. 1

   Place eggs in a single layer in a stainless-steel saucepan. (Do not use nonstick.) Add water to a depth of 3 inches. Bring to a boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.

2. 2

   Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

3. 3

   Cut eggs in half crosswise, and carefully remove yolks. Mash yolks in a bowl; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg white halves. Serve immediately, or cover and chill 1 hour before serving.

No additional tips available.