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A big platter of deviled eggs, stuffed with an herb-flecked, fluffy, creamy filling, can round out countless comfort-food menus, from light lunches or suppers to picnics, potlucks or backyard barbecues. Use homemade mayonnaise in the filling, and your deviled eggs will be legendary among family and friends.

Ingredients:

  • 8 eggs
  • 1/3 cup mayonnaise (purchased, or see recipe at left)
  • 1 tsp. minced fresh chives, plus more for garnish
  • 1 tsp. minced fresh tarragon, plus more for garnish
  • 1 tsp. minced fresh flat-leaf parsley, plus more for garnish
  • Finely grated lemon zest of 1 lemon
  • Kosher salt and freshly ground pepper

Directions:

To hard-cook the eggs, place them in a saucepan just large enough to hold them. Add cold water to cover by 1 inch and bring just to a boil over high heat. Remove the pan from the heat and cover. Let stand for 15 minutes. Drain the eggs, then transfer to a bowl of ice water and let cool completely.

Peel the eggs. Using a sharp, thin-bladed knife, cut each egg in half lengthwise. Remove the yolks, and set the egg white halves aside. Rub the yolks through a coarse-mesh sieve into a bowl. Add the mayonnaise, chives, tarragon, parsley and lemon zest and whisk together until light and fluffy. Season with salt and pepper and whisk again.

Spoon the yolk mixture into a pastry bag fitted with a medium plain tip. Arrange the egg halves, hollow sides up, on a platter. Pipe the yolk mixture into the egg white halves. (Alternatively, use a teaspoon to fill the egg halves.) Cover lightly with plastic wrap and refrigerate until chilled, about 1 hour. (The eggs can be refrigerated for up to 8 hours before serving.)

Sprinkle with additional herbs and serve chilled. Makes 16 deviled eggs.

Variation: For a devilishly spicy version, omit the herbs and lemon zest. Stir 1/2 chipotle chile in adobo, minced, into the mashed egg yolks. Or, go classic and add minced bread-and-butter pickles and 1 teaspoon yellow mustard instead of the herbs and lemon zest.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).