Herb Deviled Eggs
Yield: 24 deviled eggs
Active Time: 25 minutes
Total Time: 1 hour
For the deviled eggs
12 large eggs
1/3 cup mayonnaise
1 tablespoon ghee
1 tablespoon dijon mustard
2 teaspoons tarragon leaves, chopped, plus more to garnish
1 tablespoon chervil, chopped
2 teaspoons finely chopped chives
1/8 teaspoon cayenne pepper
Place shallots in a small bowl and cover with red wine vinegar. Stir in sugar and 2 teaspoons salt and let dissolve. Set aside.
Make the deviled eggs
Fill a large saucepan half of the way full with cold water. Place over high heat and bring to a boil.
Turn heat down to medium-low and very gently and carefully place in eggs. Let cook for 7 1/2 minutes. Take off heat, drain hot water, rinse with cold water, and let eggs cool.
Once the eggs have cooled, remove their shells. Cut eggs in half, lengthwise, and carefully scoop out egg yolks into the bowl of a food processor fitted with the blade attachment. Set the whites aside.
Process the mayonnaise, ghee, and mustard along with the egg yolks until smooth. Transfer to a small bowl and mix in tarragon, chervil, chives, 3/4 teaspoon salt, and cayenne pepper.
Assemble the deviled eggs
Place the mixture in a piping bag fitted with a large tip, or a large sealable plastic bag with the corner cut off. Pipe the yolk mixture into the whites. Garnish with a tarragon leaf and a few pickled shallots, drained of their liquid.
Photo credit: Paul Delmont