Savory Mustard & Herb Deviled Eggs

1. Boil the Eggs

Place the eggs in a medium saucepan and cover them with water, ensuring the water is about an inch above the eggs. Bring the water to a boil over high heat, then remove the saucepan from the heat and let the eggs sit in the hot water for 10 minutes.

2. Prepare an Ice Bath

While the eggs are cooking, prepare an ice bath by filling a large bowl with 4 cups of cold water and 4 cups of ice cubes. Once the eggs have finished cooking, use a slotted spoon to transfer them to the ice bath. Allow them to cool for about 5 minutes.

3. Peel and Halve the Eggs

After the eggs have cooled, peel them and slice each one in half lengthwise with a paring knife. Carefully remove the yolks and place them in a small bowl.

4. Mash the Yolks

Mash the yolks with a fork until no large lumps remain.

5. Prepare the Filling

Add the mayonnaise, cider vinegar, whole-grain mustard, Worcestershire sauce, salt, and pepper to the mashed yolks. Use a rubber spatula to mix everything together, mashing the mixture against the side of the bowl until it is smooth.

6. Fill the Egg Whites

Fit a pastry bag with a large open-star or plain tip. Fill the bag with the yolk mixture and twist the top to push the mixture toward the tip. Pipe the yolk mixture into each egg white half, mounding it about ½ inch above the flat surface of the whites.