Herb Kissed Deviled Eggs (Makes 12)
It won’t take long to snip a few leaves from your favorite herb to add to these delicious deviled eggs. Better make a double batch as these eggs will disappear quickly.
6 hard cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon prepared mustard
1 teaspoon white vinegar
Scant 1/2 teaspoon salt
1-2 tablespoons finely chopped fresh chives, tarragon, parsley or dill
1. Slice eggs in half lengthwise; remove yolk and place in resealable pint plastic bag or small bowl.
2. Close bag and mash egg yolks with finger tips or mash egg yolks in small bowl with fork. Set egg whites aside.
3. Add the mayonnaise, sugar, vinegar, mustard, salt and herb of choice. Mix well with egg yolks. Pipe or stuff filling into egg whites. (To pipe filling from plastic bag, just snip off a corner of the bag.)
4. Sprinkle with paprika, if you wish. Refrigerate until serving.