Herbed Deviled Eggs
Simmer down! Gentle treatment guarantees tender deviled eggs.
Why This Recipe Works
After countless tests, we found the best way to cook our Herbed Deviled Eggs was to cover the eggs with an inch of water, bring to a boil, cover, and remove from the heat to avoid overcooking. After a few minutes, we drained the eggs and cooled them in ice water. The gentle heat perfectly cooked the eggs—not a chance of a green tinge or unpleasant smell. For the creamiest texture, we forced the yolks through a fine-mesh sieve before mixing them with the filling ingredients, in this case mayonnaise augmented by a little sour cream for flavor and silkiness. Dijon mustard provided spice, while cider vinegar gave our Herbed Deviled Eggs a bit of tang. We also added fresh tarragon, parsley, chives, and chervil for some spring flavor.