Deviled Eggs

Deviled EggsI’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.


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