Deviled Eggs

by | Oct 19, 2019 | Recipes | 0 comments

12 hard boiled eggs, peeled
1/3 cup [80 ml] best quality mayonnaise
2 teaspoon [10 ml] snipped fresh dill
3 teaspoon [15 ml] pickle juice
1 teaspoon [5 ml] prepared yellow mustard
1/8 teaspoon [.6 ml] sea salt
pinch fine white pepper
paprika for garnish
extra dill for garnish
Place 12 eggs in a stainless steel pot and cover with room temperature water 2-3 inches (5-8 cm) above the tops of the eggs. Set pot on high heat until water boils. Cover pot and remove from heat. Let sit 10 minutes and then pour off water through a colander and plunge eggs into an ice bath.
When cool enough to handle, peel eggs. Cut eggs in half, lengthwise. Scoop out yolks into a medium bowl using a small spoon. Once all the yolks are out, add mayonnaise, dill, pickle juice, mustard, salt, and pepper. With a fork (or electric mixer) blend until smooth.
Set hard boiled egg whites on a platter. Pipe or spoon yolk mixture into the whites. Sprinkle with paprika and additional fresh dill as desired to garnish.

4-6 servings