Making Classic Deviled Eggs with Herbs is surprisingly simple, but following these steps will ensure you achieve perfectly cooked eggs, a smooth and flavorful filling, and beautifully presented appetizers.

1. Hard-Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it, and let it stand for 12 minutes for large eggs. For extra-large eggs, let stand for 14 minutes, and for medium eggs, 10 minutes. This timing will yield perfectly cooked yolks that are creamy and not chalky.
2. Shock in Cold Water: Immediately transfer the cooked eggs to an ice bath (a bowl of ice water). This stops the cooking process and makes the eggs easier to peel. Let them cool completely in the ice bath for at least 15 minutes. Cooling them thoroughly is key for easy peeling.
3. Peel the Eggs: Gently tap each egg all over on a hard surface to crack the shell. Start peeling under cold running water, working your way under the membrane. The cold water helps to separate the shell from the egg white. Peel carefully to avoid tearing the egg whites.
4. Slice and Separate: Once peeled, pat the eggs dry with a paper towel. Slice each egg lengthwise in half. Gently remove the yolks and place them in a medium-sized mixing bowl. Arrange the egg white halves on a serving platter.
5. Mash the Yolks: Use a fork to mash the egg yolks until they are smooth and crumb-free. This creates a creamy base for the filling. Ensure there are no large lumps for a smooth texture.
6. Add Flavor Enhancers: To the mashed yolks, add the mayonnaise, Dijon mustard, and white wine vinegar. Mix well with the fork or a rubber spatula until everything is thoroughly combined and creamy.
7. Incorporate the Herbs: Add the finely chopped fresh dill, parsley, and chives to the yolk mixture. Stir gently to distribute the herbs evenly throughout the filling. The fresh herbs are what elevate this classic recipe.
8. Season to Perfection: Season the filling with salt and black pepper to taste. Start with a small amount and adjust as needed. Taste the filling to ensure the seasoning is balanced and enhances the flavors of the herbs and other ingredients.
9. Fill the Egg Whites: There are several ways to fill the egg whites. For a rustic look, simply spoon the yolk mixture into each egg white cavity. For a more elegant presentation, transfer the yolk mixture to a piping bag fitted with a star tip. Pipe the filling into each egg white for a decorative swirl. If you don’t have a piping bag, you can use a zip-top bag with a corner snipped off.
10. Garnish and Serve: Sprinkle the filled deviled eggs with paprika for a classic touch of color. You can also garnish with extra finely chopped fresh herbs, a small sprig of dill or parsley, or a sprinkle of black pepper. Serve immediately or chill in the refrigerator for up to 2 hours before serving. Cover and refrigerate if not serving immediately to maintain freshness.