Œufs mimosa aux cornichons à l’aneth, double dose

Ingrédients

• 8 large Steamed Hard Boiled Eggs
• 1/4 cup (60 grams) Mayonnaise
• 3/4 teaspoon Prepared Yellow Mustard
• 1/4 cup (50 grams) Dill Pickles (finely chopped)
• 1 1/2 teaspoons Dill Pickle Juice (from the pickle jar)
• 1/8 teaspoon Fine Sea Salt
• 1/8 teaspoon Ground Black Pepper
• 1/8 teaspoon Smoky Paprika (+ more for garnish)
• 1-2 dashes Tabasco
• 1 1/2 teaspoon Fresh Dill (chopped fine (optional), or 3/4 teaspoon dried dill + more for garnish)
• 1 tablespoon Fresh Chives (chopped small (optional) + more for garnish)

Préparation

1. 1

   Peel cooled steamed hard cooked eggs then slice in half. Carefully transfer the hard cooked yolks to a medium mixing bowl. Set the egg whites aside on a serving platter. Mash with a fork or mini masher. The yolks will look crumbly.

2. 2

   To the yolk mixture add the mayonnaise, mustard, pickles and pickle juice, salt, pepper, paprika, tabasco, dill and chives if using. Stir the mixture together, pressing the yolks into the side of the bowl to smooth, until creamy. Taste for salt and Tabasco adjustment.

3. 3

   Spoon or pipe the yolk mixture, about 2 - 2 1/2 teaspoons each, into cooked egg white halves. Garnish with a sprinkle of paprika, dill and chives. Just before serving, sprinkle a touch of salt and pepper over the egg whites.

4. 4

   To Store: cooked eggs must be refrigerated within two hours of cooking. Deviled eggs will store in the refrigerator in a lidded container for about two days.