Deviled Eggs
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
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.
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.