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.
- 8 eggs
- 1/3 cup mayonnaise
- 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
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).