Cooking with Curtis: Herbed Deviled Eggs


2 dozen Winn-Dixie large eggs
1 cup Winn-Dixie mayonnaise
2 tbs. Winn-Dixie Dijon mustard
2 tbs. finely chopped Southern Home dill pickle
1/4 cup finely chopped chives, divided
3 tbs. finely chopped fresh parsley, divided
3 tbs. finely chopped fresh tarragon, divided

1. Place eggs in a pot, cover with water, and bring to a boil over mediumhigh
heat. Turn off heat, cover, and let stand for 10 minutes. Drain eggs, then run them under cold water until cool enough to handle. Peel and halve eggs lengthwise (it is much easier to peel eggs while they are still slightly warm). Place yolks in a medium bowl and set egg whites aside.

2. Mix mayonnaise, mustard, pickles, 3 tbs. of chives, and 2 tbs. each of parsley and tarragon into yolks. Season with salt and pepper. 

3. Finely chop 4 of least attractive or broken egg white halves and toss them in a small bowl with remaining herbs. Pipe yolk mixture into remaining egg white halves and garnish with egg white-herb mixture.

Eggs can be cooked and peeled up to 2 days ahead. Yolk mixture can be made up to 1 day ahead. Refrigerate egg whites and yolk mixture separately.