Classic Deviled Eggs with Spring Herbs Recipe

Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.

Place the hard-boiled eggs in a bowl of cold water to cool.

Once cool, tap each egg on the counter to crack the shell, then peel under cold running water. Slice the eggs in half lengthwise, remove the yolks, and place them in a small bowl.

Arrange the whites on a serving platter, gently wiping them clean if necessary.

Using a spatula, push the egg yolks through a mesh sieve, then mash with the mayonnaise, vinegar, mustard, Worcestershire sauce, salt, black pepper, sugar, cayenne pepper, and herbs. Taste and adjust seasoning, if necessary.

Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. Pipe the yolk mixture evenly into the egg white halves.

Sprinkle with paprika and more fresh herbs. Serve and enjoy!