You know, I spent a long time thinking that I just didn’t make very good deviled eggs. Every now and again I’d make up a batch to take to a gathering and… they’d just sit there. But I liked my recipe, and I couldn’t for the life of me figure out what I was doing wrong. Turns out, I was just cooking for the wrong crowd. I made a batch for a party recently, and they lasted a grand total of ten minutes. Which was about how long it took for the pan to circulate around the room.
Well, all right then.
1 dozen eggs, hard-boiled, peeled, and split in half.
mayonnaise, a couple tablespoons
pickle juice (no, seriously, get yourself a jar of sweet gherkins and use the juice. I should mention that you should absolutely use sweet pickle juice. Not sour.)
salt, pepper, paprika, ground mustard
lemon juice (optional)
– Gently fish the yolks out of your eggs and place them in a bowl. Arrange your egg whites on a nice platter.
– Mash the yolks. Add a little mayo (I seriously have never measured this, sorry. Go with a little and add more if it looks to chunky/dry). Keep mashing. Drizzle in some pickle juice (not more than a spoonful, a little goes a long way). Continue until your yolks are nice and smooth
– Season with salt, pepper, and a pinch or two of ground mustard. Don’t go overboard, you want to be able to taste the sweet brininess of the pickle juice. Add a drop or two of lemon juice if you want some more zing.
– Spoon or pipe your egg mixture back into the whites. Sprinkle tops with paprika (this is purely decorative)