| Instructions |
| Prepare an ice-water bath; set aside. Put eggs in a medium saucepan. Cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook, stirring gently as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 6 minutes. Transfer to ice-water bath to cool. |
| Peel eggs; halve lengthwise. |
| Carefully remove yolks; set whites aside. |
| Using the back of a spoon, push yolks through a fine-mesh sieve into a medium bowl. |
| Stir mayonnaise, mustard, vinegar, parsley, chives, tarragon, dill, and chervil into yolks. |
| Season with salt and pepper. |
| Transfer yolk mixture to a pastry bag fitted with a pastry tip with at least a 1/4-inch opening. |
| Pipe mixture into whites, filling to 1/2 inch over surface. |
Garnish with chervil sprigs. Eggs can be refrigerated in airtight containers up to 3 hours.
Source : Martha Stewart "Weddings" |
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Recipe
- 12 medium eggs
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1/2 cup mayonnaise
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1 teaspoon Dijon mustard
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1 teaspoon sherry vinegar
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1 1/2 teaspoons chopped fresh flat-leaf parsley
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1 1/2 teaspoons chopped fresh chives
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1 teaspoon chopped fresh tarragon
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1 teaspoon chopped fresh dill
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1 teaspoon chopped fresh chervil, plus sprigs for garnish
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Coarse salt and freshly ground pepper
MAKES : 12 Dozen
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