Herb Deviled Eggs

Directions

1. 1
   Place the eggs in a saucepan with enough water to cover by about 2 inches.
2. 2
   Bring the water to a low boil over medium-high heat.
3. 3
   As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.
4. 4
   Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool.
5. 5
   Remove the eggs from the water and carefully remove the shells.
6. 6
   Place on a paper towel to drain.
7. 7
   Cut the eggs in half lengthwise.
8. 8
   Scoop the yolks into a medium bowl, being careful to keep the whites intact.
9. 9
   Place the whites on a plate and set aside.
10. 10
    Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste.
11. 11
    Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.
12. 12
    Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving.