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 heat.
3. 3
   Turn the heat off, cover and let the eggs sit in the water 12 minutes longer.
4. 4
   Drain the eggs and rinse under cold running water.
5. 5
   Let the eggs sit in cold water until completely cool.
6. 6
   Remove the eggs from the water and gently crack both ends of each egg and carefully remove the shell.
7. 7
   Place them on a paper towel to drain.
8. 8
   Cut the eggs in half lengthwise.
9. 9
   Scoop the yolks out into a medium bowl, being careful to keep the whites intact.
10. 10
    Place the whites on a plate and set aside.
11. 11
    Add the pickles, mayonnaise, mustard, parsley, chives, vinegar, cayenne, salt and pepper to the egg yolks and use a fork to mash the ingredients together until you have a smooth paste.
12. 12
    Spoon about 1 tablespoon of the yolk mixture back into the hole left in the egg whites and refrigerate, covered, until ready to serve.
13. 13
    Top each egg with a sprinkle of chopped herbs and season with additional salt and pepper if desired just before serving.