Herbed Deviled Eggs
James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites. Gently stirring the eggs as the water begins to boil keeps the yolks centered.
- 8 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon grainy Dijon mustard
- 1 1/2 teaspoons sherry vinegar
- Coarse salt and freshly ground pepper
- 1 teaspoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh thyme, plus sprigs and leaves for garnish
- 1 teaspoon finely chopped fresh chives, plus snipped chives for garnish
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.