Deviled Eggs

Name: Deviled Eggs
Ingredients: 1 dozen large eggs; 1 Tbsp. kosher salt or sea salt; 1 1/2 Tbsp. cider vinegar, divided; 1/2 cup mayonnaise; 1 tsp. granulated sugar; 1/4-1/2 tsp. sea salt; 2 Tbsp. heavy cream; 2 tsp. finely chopped chives, chervil, and/or tarragon

8 ingredients

1 steps

Ingredients

1 dozen large eggs
1 Tbsp. kosher salt or sea salt
1 1/2 Tbsp. cider vinegar, divided
1/2 cup mayonnaise
1 tsp. granulated sugar
1/4-1/2 tsp. sea salt
2 Tbsp. heavy cream
2 tsp. finely chopped chives, chervil, and/or tarragon

Directions

1

["1. Place the eggs in a Dutch oven and pour in enough water to cover them by 2 inches; add 1 tablespoon kosher salt and 1 tablespoon of the vinegar. Bring the water and eggs to a hard boil over high heat. Immediately remove them from the heat and cover. Let sit, covered, for exactly 10 minutes. Drain water and immediately run cool tap water over eggs to cool them and stop the cooking. Shake the pan as you do so to crack the eggshells gently all over.", "", "2. When cool enough to handle, peel eggs. Slice the top third (pointed end) of each egg* off crosswise. With a small spoon carefully remove the yolk from each egg, leaving the egg \"cups.\"" Cut a thin slice off the bottoms of the egg cups so they stand upright on a plate.""