Deviled Eggs

Love deviled eggs but always afraid to try the ones from the party buffet, for fear they’re gonna be filled with too-much-mayo and other icky mystery ingredients? I’m less about rich, egg-y mayonnaise-y flavor and more about tangy, mustard-y, pickled vibes. If that sounds like your jam then give this recipe a try! It’s less of an exact science and more like a fun science experiment, so if you want more or less of one ingredient, don’t be afraid to mix it up.

Ingredients

• 9 eggs
• ~1/4 cup olive oil
• 1 tablespoon mayo
• 1 tablespoon yellow mustard
• 1 tablespoon dijon mustard
• 1 tablespoon white vinegar
• 1 tablespoon pickle juice
• A few dashes of Frank’s red hot sauce (or whatever other kind you like)
• Salt & pepper to taste
• Cornichon pickles – if you’ve never had these, you are in for a life changing culinary experience. Yes, they are worth the extra $$. No, a regular pickle will not work.
• Paprika

How To

1. Put your eggs in a pot and cover them with cold tap water. Bring to a boil, then put the lid on the pot and remove from the heat. Wait 10 minutes, then dump the pot and rinse eggs with cold water to stop cooking.
2. When eggs have cooled off enough to handle, crack and peel off the shells. Use whatever tricks you have to make peeling easier… I’ve tried a few with varying success. The one that tends to have the most consistent results is avoiding using super fresh eggs, but again, who knows how much time has passed between laying and eating unless you have your own chicken coop… in which case, #goals, but anyway let’s get back to it lol.
3. Cut the eggs in half, wiping off your knife between eggs to keep the whites nice and clean. Dump the yolks into your food processor as you go.
4. Add all of the ingredients except olive oil, pickles and paprika to the food processor with the yolks. Turn the food processor on, and as it’s running slowly pour the olive oil in until the mixture goes from slightly chunky to really nice and smooth. Yellow velvet. Yum. Sorry if I’m grossing you out but if you’ve gotten this far I’m guessing you also love deviled eggs! Give it a taste – now is the time to make any tweaks based on your preferred flavor profile.
5. Use a spatula to scoop the mixture out of the food processor and into a ziplock bag. You can do all of this the night before or morning of your party and just keep the egg whites and ziplock with the yolks in the fridge until ~30 minutes before serving time.
6. When you’re ready to serve, cut the corner of the ziplock bag and pipe the yolk mixture evenly into the egg white halves. Top each egg with a piece of cornichon and sprinkle with paprika.

Yummmm I’m salivating just thinking about it! Enjoy and tell me what you think or if you made any adjustments you’d recommend trying out.