Tuesday, April 22, 2014

Egg Salad Deviled Eggs

I love egg salad and I love deviled eggs, and I see no reason why those two loves can't be combined.

The idea behind these deviled eggs is to make the yolk mixture as you would an egg salad mixture. In fact, it's pretty similar to this recipe. Eggs love pickles and dill as much as I do. I also like celery, and it added a nice crunch to the soft eggs.

When you make this recipe, taste as you go. If you like tons of mayo, add more of it. If you hate mustard, skip it. If you want to use parsley instead of dill, go for it. All you need to worry about is making an egg mixture with flavors that you love.

These deviled eggs are tangy, fresh, and have little bits of crunch to them. Enjoy...

Egg Salad Deviled Eggs
Serves 8-10

12 hard boiled eggs
1/3 cup good mayonnaise
1 tablespoon Dijon
1 teaspoon whole grain mustard (optional)
1 teaspoon yellow mustard (optional)
1/4 cup finely diced cornichons or dill pickle
1/4 cup finely diced celery
2 tablespoons fresh dill week, chopped
splash of liquid from the cornichon/pickle jar
salt and pepper to taste

Hard boil your eggs. Here's the method I use: place eggs in a pot, fill with cold water until just covered, bring the pot of water to a rolling boil, turn off the heat, cover the pot with a lid, set a timer for 15 minutes, prepare an ice bath, take the eggs out, lightly crack them, place them in the bowl of ice and water, and let them cool for at least 5 minutes. Pre-cracking them and placing them in an ice bath make them easier to peel.

Peel your eggs, carefully slice them in half lengthwise, remove the yolks, add them to a bowl, and reserve the egg white halves.

To the bowl of cooked egg yolks add: mayo (Best Foods/Hellman's or homemade), Dijon mustard, whole grain mustard (optional), and yellow mustard (optional - for tang and a nice bright yellow color). You can put this mixture in a food processor to get it super smooth. I used an immersion blender, but you can also just mix everything together with a whisk or a fork. Fold in the celery, cornichons/pickles, fresh dill, and pickle juice. Taste and season with salt and pepper.

Using a teaspoon, or any utensil you like, fill each egg white half with the egg salad mixture. Garnish with fresh herbs.

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