Ingredients (~12 servings)
- 12 hard-boiled eggs, cooled
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp pickle brine (or apple cider vinegar)
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- Thinly sliced radishes
- Microgreens
- Finely chopped chives
- Cooked bacon pieces
- Paprika
- Cornichons
Peel and Halve the Eggs
Peel all 12 eggs and slice them in half lengthwise.
Using a spoon, carefully scoop the egg yolks into a medium bowl; The yolks should pop right out if your eggs are properly hard-boiled.
Place the empty egg white halves on a large plate or serving tray.
Make the Filling
Add the mayonnaise, mustard, pickle brine, salt, and pepper to the bowl with the egg yolks.
Blend until smooth using an immersion blender or fork.
The mixture should be creamy with no lumps – if you want it extra smooth, use a small food processor.
Fill and Garnish the Eggs
Spoon ~1 tablespoon of filling into each egg white half.
You can also use a piping bag if you want them to look fancy, but a spoon works fine.
Top with whatever garnishes you like – bacon and chives are classic, but the radishes and microgreens add a nice crunch and color.
Serve immediately or cover and refrigerate for up to 24 hours before serving.
Deviled Eggs
Ingredients
24 servings
- 12 hard-boiled eggs cooled
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp pickle brine or apple cider vinegar
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- Thinly sliced radishes
- Microgreens
- Finely chopped chives
- Cooked bacon pieces
- Paprika
- Cornichons
Instructions
- Peel hard-boiled eggs and slice in half lengthwise.
- Remove yolks into a medium bowl.
- Place egg white halves on serving tray.
- Mix yolks with mayonnaise, mustard, pickle brine, salt, and pepper until smooth.
- Spoon filling into egg white halves.
- Garnish with bacon, chives, radishes, or microgreens.
- Serve immediately or refrigerate up to 24 hours.
