Uova alla diavola all’aneto

Ingredienti

• 10 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 1/2 teaspoon dijon mustard
• 2 teaspoons dill pickle juice, from the jar
• 2 teaspoons pickled jalapeno juice, from the jar
• 1 1/2 teaspoon finely chopped dill pickles
• 1 1/2 teaspoons finely chopped pickled jalapenos
• 1/4 teaspoon chopped fresh dill
• Salt and black pepper, to taste

Preparazione

1. 1

   Hard-boil your eggs. If you already have a favorite hard-boiling egg technique, you can use that. If not, add eggs to a saucepan and cover with cold water. Place over medium heat with the lid on. Keep a close eye on the pot and as soon as the water starts boiling, set a timer for 3 minutes. Let the water boil for 3 minutes and then turn the heat off. Let eggs sit, with the lid still on, for 10 minutes. Once 10 minutes has passed, run cold water into the pot until it’s completely cold and then add in a couple handfuls of ice cubes. Let eggs sit in the ice bath for 10 minutes and then peel.

2. 2

   Slice eggs in half, vertically, and separate the yolks from the whites. Place the white part on a platter, or cutting board, cut side up and add the yolks to a medium sized bowl. Use a fork or spoon to mash down the egg yolks until completely broken up. Next, add in the mayonnaise, yellow mustard, dijon mustard, pickle juice and pickled jalapeno juice. Mix everything together well until you have a smooth mixture.

3. 3

   Add in the chopped pickles and jalapeno, fresh dill and a pinch of salt and black pepper. Mix together well. Scoop a small spoonful of the yolk mixture into each little egg cup. Garnish with paprika and fresh dill. Serve immediately or refrigerate until ready to serve.