Why This Recipe Works

After countless tests, we found the best way to cook our Herbed Deviled Eggs was to cover the eggs with an inch of water, bring to a boil, cover, and remove from the heat to avoid overcooking. After a few minutes, we drained the eggs and cooled them in ice water. The gentle heat perfectly cooked the eggs—not a chance of a green tinge or unpleasant smell. For the creamiest texture, we forced the yolks through a fine-mesh sieve before mixing them with the filling ingredients, in this case mayonnaise augmented by a little sour cream for flavor and silkiness. Dijon mustard provided spice, while white wine vinegar gave our Herbed Deviled Eggs a bit of tang. We also added fresh tarragon, parsley, chives, and chervil for some spring flavor.

Before You Begin

You can use reduced-fat mayonnaise and sour cream in this recipe. To fill the eggs, a spoon works just fine, but for eggs that look their Sunday best, use a pastry bag fitted with a fluted (star) tip or make your own pastry bag (see related testing). You can substitute an equal amount of finely chopped watercress for chervil. If desired, garnish the eggs with extra herbs and a sprinkle of paprika.

Instructions

Cook eggs: Combine 4 cups water and 4 cups ice cubes in large bowl; set aside. Place eggs in saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Pour off water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool 5 minutes.

Make filling: Peel eggs and halve lengthwise. Transfer yolks to fine-mesh sieve set over medium bowl. Using spatula, press yolks through sieve into bowl. Stir in remaining ingredients until smooth.

Fill: Arrange whites on serving platter. Divide yolk mixture among whites. Serve. (Egg white halves and filling mixture can be refrigerated separately for 2 days. Wrap egg whites in double layer of plastic wrap. Transfer filling mixture to zipper-lock bag, squeeze out air, and seal.)