I’ve made egg salad many times, and always thought it was the easy way out of making deviled eggs. But I made these last weekend and it wasn’t too hard. Honestly, the toughest part was figuring out how much to filling to pipe in the egg white halves! I actually really liked the way they came out and will likely make them a potluck and brunch staple.
12 eggs, hard boiled and cooled (I boil these the day before and then refrigerate them so that they are easier to peel)
1/2 cup mayonnaise
1 tbsp dijon mustard
1 tsp liquid from the cornichons (or white vinegar)
2 tbsp cornichons, minced as small as you can
1 tbsp shallot, minced as small as you can
1/2 tbsp pimento, minced as small as you can (I pulled these out of olives that I had in my fridge)
salt and pepper to taste
paprika (to sprinkle on top)
1. Peel the hard boiled eggs. Using a sharp knife, cut the eggs in half. Place the yolks in a medium mixing bowl and the whites on a serving tray.
2. Mash the yolks with a fork. Mix in the mayonnaise, mustard, and cornichon liquid until it becomes a smooth paste. Mix in the minced cornichons, shallot, pimento, salt, and pepper.
3. Fill the whites with the yolk mixture. I used an icing bag with the biggest flower tip I had. You can also use a small ice cream scoop, or just spoon it in and pat it into a mound. Sprinkle paprika on top and store in fridge until you are ready to serve.