Deviled Eggs

Directions

1. 1
   Put the eggs in a large saucepan with water to cover by 2 inches.
2. 2
   Add 1 tablespoon of salt and bring to a rolling boil over high heat.
3. 3
   Immediately remove the pan from the heat, cover and let stand for 10 minutes.
4. 4
   Pour off the hot water and fill the saucepan with cold water.
5. 5
   Gently crack the eggs in the water to loosen the shells.
6. 6
   Shell the eggs.
7. 7
   Cut a very thin slice from the bottom of each egg so the eggs will stand up.
8. 8
   Slice off the top third of each egg and scoop the yolks into a coarse strainer; reserve the whites.
9. 9
   Press the egg yolks through the strainer into a bowl.
10. 10
    Blend in the mayonnaise, cream, sugar and vinegar.
11. 11
    Season with salt.
12. 12
    Using a teaspoon or a pastry bag fitted with a star tip, generously fill the egg whites.
13. 13
    Arrange the eggs on a plate, sprinkle with the chives and chervil and serve.