Deviled Eggs With Chile and Lime

Steps

1. 1

   Set a medium pot of water over high heat and bring it to a boil. Lower the eggs into the pot and return the water to a boil. Reduce the heat to a simmer and cook the eggs for 10 minutes. Meanwhile, fill a bowl with cold tap water and ice.

   Start 10-minute timer
2. 2

   Transfer the cooked eggs to the ice bath. When they are cool, forcefully tap each egg all over to crack the shell. Return the eggs to the ice bath so water can seep beneath the shells. Peel the eggs and blot them dry on a towel.

3. 3

   Cut the eggs in half lengthwise. Using a small spoon, carefully remove the yolks and place them in a large bowl, taking care not to damage the whites. Set the egg whites cut-side up on a paper towel-lined plate.

4. 4

   Add the softened butter or mayonnaise, lime zest and juice, Dijon mustard, chopped serrano chile, and cayenne to the yolks. Season with salt and pepper to taste. Mash the mixture to a soft paste with a fork, then use a wooden spoon to thoroughly work in the seasonings.

5. 5

   Stir in the chopped mint, dill, or tarragon and most of the chives, reserving 2 pinches of chives for garnish. Taste and adjust the seasoning. Spoon the yolk mixture into the cups of the reserved egg whites, dividing it evenly among them.

6. 6

   Arrange the filled egg halves on a platter. Sprinkle them with flaky salt, the remaining chives, and the edible flower petals, if using. Refrigerate until ready to serve. Remove the eggs from the refrigerator and bring them to room temperature before serving.