Description
These little bites are easy and inexpensive to make and perfect for snacking on with kids or dressing up and taking to holiday parties.
Ingredients
7 T mayonnaise
5–6 teaspoons of your favorite mustard
5–6 teaspoons of cornichon or pickle juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika (optional)
Assorted toppings (see above list for ideas)
Instructions
Boil and peel your eggs (see note below for tips and tricks)
Set-up your food processor.
Cut the eggs in half, place white “boats” into a bowl of water to clean them. Place yolks into the food processor.
Add remaining ingredients to the food processor and blend until smooth and creamy.
Transfer yolk mixture to a piping bag with your preferred tip. I prefer plastic disposable piping bags which can be tied off for storage until ready to use.
You can store the white boats and hold the yolk mixture in a tied-off piping bag for a couple of days or pipe and serve right away. You want to pipe the eggs close to the time you are serving them as the yolk mixture will turn a bit orangey after prolonged exposure to air.
When ready to finish your eggs, gather all your toppings. Rinse, drain and dry your egg boats (the drier the shells, the less slippery they will be to transport).
Kids love making and eating these deviled eggs.
Pipe the yolk mixture into the egg white “boats”. Add your toppings. I like to do 3-4 different toppings per batch.
My daughter is especially excited about the deviled eggs topped with black olive.
Deviled eggs garnished with black olives, herbs and microgreens, miner’s lettuce, flower blossoms and saucisson.
Notes
Check out The Easy Way to Peel Hard Boiled Eggs.
If transporting these to a party, I recommend using 1 1/2 inch cupcake papers to cradle each egg and a tuperware container with a tight fitting lid (or well wrapped in plastic wrap) that fits your batch of eggs tightly so they don’t move around. You could also put mixed greens down under your eggs. This will help with sliding but is not as effective as the cupcake papers. Alternatively, you could bring your dry egg shells arranged on your serving platter, yolk piping bag and garnishes and assemble at the party location. It’s really fast and totally doable. I’ve piped and garnished hundreds of these at a time in the middle of wedding appetizer service.
If you don’t have a food processor, put your yolks through a food mill or garlic press into a mixing bowl and whisk in the other ingredients.
If you don’t have a piping bag, you can spoon the yolk mixture into the eggs. They’ll just look more rustic and take a bit longer.