Stuffed Eggs Béarnaise

1 dozen eggs*
2-3 Tablespoons vermouth or white wine
1 small shallot
4-5 sprigs fresh tarragon
3 sprigs parsley
2 Tablespoons Dijon mustard
1/2 cup mayonnaise
salt and pepper to taste
paprika
parsley

Place the eggs in one layer in a large saucepan. Cover with water by about 2 inches. Bring to a boil over medium high heat and boil for 7 minutes. Remove from the heat and leave to cool until you can comfortably reach into the water and take them out.

Peel the eggs and rinse away any extra shell bits. Pat dry. Cut the eggs in half and gently scoop the yolks into a bowl. Place the white halves on a platter (if not serving immediately, line the platter with paper towel).

Break the yolks up with a fork and sprinkle with the vermouth. The yolks should absorb the vermouth with no liquid left in the bowl.

Chop the shallot very finely. Chop the tarragon and parsley. Toss into the bowl with the yolks and mash with a fork. Add the mustard and continue to mash. Add the mayonnaise by spoonfuls, mashing after each addition until you have a thick but smooth filling. You may use more or less mayonnaise than called for. Season with salt and pepper to taste.

Spoon the yolk mixture into the white halves, pressing gently to fill. Sprinkle with paprika.

These are best made shortly before serving. You can boil the eggs as much as a day before, and several hours ahead separate the eggs and make the filling. Store both in the fridge, the whites covered in paper towels to prevent condensation. Stuff just before serving.

* If you store the eggs in the carton on its side until you boil them, the yolks will come out perfectly centered every time. And eggs that are a bit older peel easier, so buy the eggs days before you want to stuff them.

From: The Runaway Spoon