Œufs mimosa aux cornichons à l’aneth

Ingrédients

• 12 large eggs
• 1/2 cup mayonnaise
• 1/4 cup fresh dill, (finely chopped)
• 3 tablespoons dill pickles, (very finely chopped)
• 1 tablepoon yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Préparation

1. 1

   Place the eggs into a pot and cover with cold water. Over high heat, bring water to a rolling boil. Place a lid on the pot and turn off heat. Allow eggs to sit on the burner for 30 minutes.

2. 2

   Peel the eggs. Cut in half, lengthwise, and remove the yolk.

3. 3

   Next, mash the yolks with a fork until no lumps remain.

4. 4

   Add the mayonnaise, dill, dill pickles, mustard, salt, and pepper. Stir well to combine.

5. 5

   To fill the eggs, use a teaspoon and fill each cavity, otherwise, transfer all of the filling to a piping bag fitted with a large tip. Pipe the filling into each cavity.

6. 6

   Garnish and serve immediately, or keep refrigerated until ready to serve.