Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.
Herbed Deviled Eggs
Russell's Friday Dinner
Nutritious and Delicious!
THIS RECIPE IS A "KEEPER" ITS ON MY DIET "MY NEW WAY OF EATING" AND ITS GREAT FOR ME AS I CAN EAT AS MAY AS I WANT, ALL I HAVE TO DO IS WATCH THE COMBINATION OF OTHER FOODS I EAT IT WITH. BUT GILLED FISH OR OTHER MEATS WILL BE GREAT. NO CORN AND NO POTATOES, OTHER WISE I DO NOT HAVE TO COUNT CALORIES, JUST STAY AWAY FROM THE FUNKY FOOD GROUP.
Absolutely delicious! A real winner. These have been requested out side of the traditional easter menu!