These eggs are always a party pleaser. They are even better with the optional homemade mayonnaise recipe below.

Prep: 35 minutes   Stand: 10 minutes  

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

1. Place the eggs in a Dutch oven and pour in enough water to cover them by 2 inches; add 1 tablespoon kosher salt and 1 tablespoon of the vinegar. Bring the water and eggs to a hard boil over high heat. Immediately remove them from the heat and cover. Let sit, covered, for exactly 10 minutes. Drain water and immediately run cool tap water over eggs to cool them and stop the cooking. Shake the pan as you do so to crack the eggshells gently all over.

2. When cool enough to handle, peel eggs. Slice the top third (pointed end) of each egg* off crosswise. With a small spoon carefully remove the yolk from each egg, leaving the egg “cups.” Cut a thin slice off the bottoms of the egg cups so they stand upright on a plate.

3. For filling, using a wooden spoon or spatula, rub egg yolks through a mesh sieve into a mixing bowl. Stir in remaining vinegar, mayonnaise, sugar, and sea salt until mixture is very smooth. Stir in cream. Taste for seasoning, adding more salt, vinegar, or sugar as needed. If filling is too dry, add a bit more mayonnaise or cream.

4. Use a teaspoon or pastry bag to fill egg cups with filling. Sprinkle filled eggs with chopped herbs. Cover and chill for up to 24 hours. Makes 12 eggs.

*TIP: Use the cut-off tops and bottoms of the cooked eggs to make egg salad.

Per serving: 153 cal., 14 g total fat (3 g sat. fat), 225 mg chol., 625 mg sodium, 1 g carbo., 0 g dietary fiber, 6 g protein.

Scott’s Homemade Mayonnaise
Use this fresh and tangy mayonnaise in the Deviled Eggs.

Prep: 10 minutes  

1 Tbsp. cider vinegar
1 Tbsp. freshly squeezed lemon juice
1 tsp. fine sea salt
1 tsp. dry mustard
2 egg yolks*
1 1/2 cups vegetable oil, light olive oil, or a combination
1 Tbsp. hot water

Put the vinegar, lemon juice, salt, and mustard into a medium mixing bowl, and whisk or stir until the salt and mustard are dissolved. Add the egg yolks, and beat until smooth. Add the oil drip by drop at first, and then in a slow, steady stream, whisking or stirring constantly until all of the oil has been incorporated and you have a very thick emulsion. Stir in the hot water until smooth. Refrigerated, homemade mayonnaise will keep for up to 1 week. Makes 1 3/4 cups.

*NOTE: Consuming raw eggs can be a risk, due to salmonella contamination. You may consider using pasteurized eggs or egg substitute.

Per tablespoon: 107 cal., 12 g total fat (1 g sat. fat), 15 mg chol., 58 mg sodium, 0 g carbo., 0 g dietary fiber, 0 g protein.