Champagne Vinegar Deviled Eggs with Chives

I like using chives from my herb garden in the summer, so this isn't the first deviled egg recipe I've tried that uses chives. I had high hopes for this recipe because it thins the mixture with a little heavy cream, which I thought might be a good idea I hadn't explored yet, and because the recipe uses champagne vinegar, which I thought might give the flavor a little upscale kick.

Wrong, wrong, wrong. The texture was a little runny, the flavor was a little bland, and these eggs didn't even get eaten up by my tasters. This was one of the rare occasions where I had to throw away a couple of deviled eggs.

Not that they were THAT bad. They just weren't that GOOD either. The ingredients that should set this recipe apart - sugar and champagne vinegar - just got lost. When you could taste them, they weren't that good. But you mostly couldn't taste them.

Here is the recipe:

6 hard boiled eggs, peeled and split in half

1/4 cup mayonnaise

3/4 tablespoon heavy cream

1/8 teaspoon sugar

1/2 tablespoon champagne vinegar

good quality sea salt to taste

snipped fresh chives

1. Mash the egg yolks.

2. Add mayonnaise, cream, sugar, vinegar, and sea salt

3. Fill egg white halves with filling.

4. Garnish with chives.

5. Let deviled eggs sit in the refrigerator for at least an hour before serving.

Above: adding the mayonnaise, cream, and sugar

Above: adding the champagne vinegar and the sea salt

Above: the finished product, garnished with fresh snipped chives

Here are the scores:

Overall: 59 out of 100
Texture: 9 out of 20 (the cream was a good idea, but they were a little runny)
Flavor: 8 out of 20
Uniqueness: 11 out of 20
Appearance: 15 out of 20
Ease of preparation: 16 out of 20

Comments?