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Deviled eggs with fresh herbs

April 4, 2012
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Deviled eggs with fresh herbs

Makes 16 halves

Fines herbes, a classic French blend of fresh herbs, can include tarragon, chives, parsley, and chervil. Chervil is traditional but omitted here because it is difficult to find. If you can find it, use 1 tablespoon chopped fresh chervil and decrease the amount of tarragon to ½ teaspoon.

8 eggs, hard-cooked by the steam-cook or simmer-and-rest method (see recipe)

3 tablespoons mayonnaise

1½ teaspoons Dijon mustard

1½ teaspoons lemon juice

Salt and white pepper, to taste

¼ cup flat-leaf parsley leaves,

finely chopped

1 teaspoon finely chopped fresh tarragon leaves

2 teaspoons finely sliced chives

1. Cut the eggs in half lengthwise. Carefully empty the yolks into a bowl. Cut a tiny slice from the rounded ends of the whites so they sit flat.

2. With a fork, mash the yolks with the mayonnaise, mustard, lemon juice, salt, pepper, parsley, tarragon, and chives. Mound or pipe the filling onto the egg whites. Holly Jennings

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