Herb Deviled Eggs

• 6 large eggs
• 2 tablespoons your favorite or Homemade Mayonnaise (page 280)
• 4 cornichons or mini dill pickles, 3 minced and 1 thinly sliced
• 2 teaspoons Dijon mustard
• 1 teaspoon white wine vinegar
• 1 tablespoon chopped fresh dill, plus more for garnish, if desired
• 1 teaspoon chopped fresh chives, plus more for garnish, if desired
• 1/8 teaspoon ground cayenne pepper
• Sea salt and freshly ground black pepper

1. Place the eggs in a saucepan with enough water to cover by about 2 inches.
2. Bring the water to a low boil over medium-high heat.
3. As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.
4. Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool.
5. Remove the eggs from the water and carefully remove the shells.
6. Place on a paper towel to drain.
7. Cut the eggs in half lengthwise.
8. Scoop the yolks into a medium bowl, being careful to keep the whites intact.
9. Place the whites on a plate and set aside.
10. Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste.
11. Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.
12. Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving.

eggs, your favorite, cornichons, mustard, white wine vinegar, fresh dill, fresh chives, ground cayenne pepper, salt

Taken from www.epicurious.com/recipes/food/views/herb-deviled-eggs-383619 (may not work)