Virginia Deviled Eggs

This scrumptious one bite appetizer is quick and easy to prepare.  Luxuriously creamy with a touch of heat, Virginia Deviled Eggs will delight your guests and become a cocktail party staple. 

                                                           Virginia Deviled Eggs 
                                                                    courtesy of
                                                           Martha Stewart Living
                                                                     May 2011

Ingredients
12 large eggs
1/3 cup mayonnaise
2 tablespoons unsalted butter, at room temperature
1 tablespoon Dijon mustard
Pinch of cayenne pepper
Coarse salt and freshly ground white pepper
2 tablespoons finely chopped fresh tarragon, chives,
   or chervil, plus leaves for garnishing

1. To hard-cook the eggs, place them in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat. Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse them under cold running water. Set aside to cool completely.

2. To peel the eggs, once the eggs have cooked and cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running water; this facilitates peeling and also removes any stray shell fragments.

3. To prepare the filling, halve the peeled eggs lengthwise. Carefully remove the yolks. Set the whites aside. Pass the yolks through a fine mesh strainer into a bowl or place them in the work bowl of a food processor fitted with the metal blade. Blend the yolks, mayonnaise, butter, mustard, and mix until smooth; season with salt and pepper. Add the finally chopped tarragon.

4. Place the mixture in a piping bagfitted with a large star tip or use a medium sealable plastic bag with one corner snipped off.

5. To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites. Garnish with additional herbs and serve immediately.

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