Somewhat fussy, but a great appetizer or side dish for a vegetarian meal.
A quintessential make-ahead recipe. Buy the eggs a week ahead of time, hardboil them 1-2 days ahead of time, slice and mix the filling 24 hours ahead of time, then pipe and serve on the desired day.
It can be easiest to peel the eggs if you shake them around in a mug while still a bit warm.
White eggs are the least likely to have blood spots.
I keep buying Sir Kensington's mayo because it doesn't use soybean oil -- but it also doesn't smell very appetizing. Next time let's look for another option.
| Ingredients | Step |
|---|---|
| 12 white eggs | At least 24 hours before hardboiling, set the eggs on their sides in the fridge. (This will help the yolks be in the center of each egg.) |
| ice water | Steam cold-from-the-fridge eggs for ~14 minutes, then plunge them directly into a well-established ice water bath. If the ice bath has not been established for 10+ minutes, steam the eggs 1-2 minutes less. (Boiling water goes in the pan before the steamer basket full of eggs,because pouring boiling water on top of the eggs will crack the shells.) |
| Peel and slice eggs in half, separating the yolks into a medium bowl. Place the whites on a paper towel. | |
| 4 T. pickles | Chop finely. |
| egg yolks ⅓ c. mayonnaise (or part Greek yogurt) diced pickles, from above ? 1 T. pickle juice ? 1 T. dijon ? 1 T. white vinegar black pepper salt |
Mash together with fork until smooth consistency. Taste and re-season as needed. When delicious, spoon into a corner of a plastic bag. (The bag can be stored overnight in the fridge to let flavors meld and/or as make-ahead.) |
| Dry the whites. | |
| Snip off the very corner of the egg yolk mixture bag. Pipe filling into whites. | |
| paprika | Garnish. |