Herb Devilled Eggs

Instructions

1. 1

   Place eggs in a pot of cold water and bring to a boil. Once boiling, remove from heat, cover the pot, and let sit for 12 minutes until hard boiled.

   Tip: This gentle method prevents that gray ring around the yolk that can happen with overcooking.

2. 2

   Transfer the cooked eggs to an ice bath immediately to stop the cooking process. Let them cool for at least 5 minutes.

   Tip: Cold water makes the eggs much easier to peel cleanly.

3. 3

   Gently peel the cooled eggs under cool running water, starting from the wider end where the air pocket sits.

   Tip: Work slowly and carefully to avoid damaging the delicate egg whites.

4. 4

   Slice each egg in half lengthwise and carefully scoop out the yolks into a bowl, keeping the white halves intact on a serving platter.

   Tip: Use a small spoon to gently loosen the yolks first, which makes scooping easier.

5. 5

   Mash the yolks with a fork until creamy, then mix in the mayonnaise, chopped tarragon, half of the chives, mustard, vinegar, paprika, salt, and pepper until well combined and smooth.

   Tip: Taste the mixture and adjust seasonings to your preference before piping into the whites.

6. 6

   Transfer the yolk mixture to a piping bag fitted with a star tip, or spoon it carefully into each egg white half.

   Tip: A piping bag creates a more elegant presentation, but spooning works just fine for everyday meals.

7. 7

   Arrange the filled eggs on a platter and sprinkle with remaining fresh chives and a light dusting of paprika for color.

   Tip: These can be made a few hours ahead and refrigerated until serving time.