Herbed Deviled Eggs

Name: Herbed Deviled Eggs
Yield: Makes 1 dozen
Ingredients: 6 large, eggs; 2 tablespoons, mayonnaise (see note); 1 tablespoon, sour cream (see note); 1/2 teaspoon, white wine vinegar; 1/2 teaspoon, Dijon mustard; 1/4 teaspoon, sugar; 1/8 teaspoon, salt; 1/8 teaspoon, pepper; 2 teaspoons, finely chopped fresh tarragon; 2 teaspoons, finely chopped fresh parsley; 2 teaspoons, finely chopped fresh chives; 2 teaspoons, finely chopped fresh chervil

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Appears in Cook's Country April/May 2009

Appetizers

Eggs

Vegetarian

SERVESMakes 1 dozen

TIME45 minutes

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 co...

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