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

["Place the eggs in a Dutch oven and pour in enough water to cover them by 2 inches; add 1 tbsp kosher salt and 1 tbsp of vinegar. Bring water and eggs to hard boil. Imeediately remove from heat and cover. Keep covered for 10 minutes. Drain and run under cool water to stop cooking. Shake pan to crack eggshells.", "When cool enough to handle, peel eggs. Slice top third (pointed end) of egg off. With a small spoon, carefully remove yolk leaving egg \"cups\"". Cut thin slice off the bottoms of eggs so they stand upright on plate.""