Two Types of Deviled Eggs - One Dilly and One Chive & Chervil

I had to try out my new gadget -- an egg cuber. You put a warm, peeled, hard boiled egg into the cuber; screw of the top and you have a flat sides on the egg so they do not roll. 

http://www.thekitchenstore.com/eggcuber.html

Deviled Eggs adapted from Gourmet – August 2004

6 large hard boiled eggs, peeled and halved lengthwise

1/3 cup mayonnaise

1 Tbsp spicy brown mustard

1 tsp dried dill

1/8 tsp salt

1/8 tsp freshly ground black pepper

fresh dill for garnish, if desired

Remove egg yolks and mash in a bowl. Stir in remaining ingredients until combined. Mound filling into each egg half garnish with fresh dill if desired.

ingredients.

Chive & Chervil Deviled Eggs

6 hard boiled eggs

Sea salt

1/4 cup mayonnaise

1 Tbsp heavy cream

1/2 tsp sugar

1 1/2 tsp white wine vinegar

1/4 tsp dried chives 

1/4 tsp dried chervil 

paprika for garnish, optional

Cut the eggs in half and scoop the yolks into a into a bowl. Blend in the mayonnaise, cream, sugar, vinegar, chives and chervil. Season with  salt. Mound the filling generously into the egg whites. Arrange the eggs on a plate, sprinkle with paprika and serve.

Did you notice in the picture that my eggs are not rocking. I have a new gadget -- an egg cuber. You put a warm, peeled, hard boiled egg into the cuber; screw of the top and you have a flat sides on the egg so they do not roll.