Cooked egg whites stuffed with a creamy and intensely savory filling, deviled eggs are quick, easy to make, and supremely satisfying. Our impression is that there are two camps when it comes to this dish: traditional and fancy. We decided to stay classic here with the basic ingredients of egg yolks, mayonnaise, and pickles. That’s not to say we didn’t max out the flavor, though. For instance, instead of jarred relish, we chose to add minced cornichons since they have a strong pickle flavor and lack that cloying sweetness that can overwhelm the purity and richness of the yolks. And since you only get one or two, deviled eggs should be a perfect, satiating bite!
Ingredients
8 hard boiled eggs
1/2 tablespoon unsalted butter, softened
1/4 cup mayonnaise
1/4 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1/8 teaspoon granulated sugar
3/4 teaspoon fleur de sel
1/4 teaspoon freshly ground black pepper
8 cornichons, minced
Method
Peel and halve, lengthwise, six of the eggs.
Remove the yolks from the egg halves with a small spoon and set aside the whites.
Mince the yolks and two remaining whole eggs in a food processor.
Add the butter to the food processor and puree until smooth.
Add the mayonnaise, mustard, vinegar, sugar, salt, and pepper and process until fully incorporated.
Transfer the yolk mixture to a small bowl and stir in two tablespoons of the minced cornichons. Evenly disburse the filling among the egg whites.
Notes For Deviled Eggs
For both the Dijon mustard and the cornichons, we recommend the Maille brand, which can found in most grocery stores.
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