Recipe: Smoky deviled eggs
Yield: 5 servings
8 eggs
¼ cup + 2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon kosher pickle juice
¼ teaspoon Tabasco
1 teaspoon smoked paprika
Sea salt to taste
2 gherkin pickles, thinly sliced, to garnish
Procedure:
1). Place the eggs in a pot with enough room-temperature water to completely submerge them (water level should be approximately 2 inches above the eggs).
2). Cook the eggs over medium-high heat, being careful to only bring the water to a simmer. Start timing the eggs when the water comes to a simmer and cook for 13 minutes.
3). After 13 minutes, carefully remove the eggs from the water and place under cold running water just until they are cool enough to handle with your hands.
4). Peel the hardboiled eggs and refrigerate to chill completely.
5). When the eggs are completely chilled, slice them in half lengthwise and carefully remove the yolks. Reserve the whites for later use.
6). Press the yolks through a potato ricer into a medium size mixing bowl.
7). Gently fold the mayonnaise, mustard, pickle juice, Tabasco, and smoked paprika into the yolks until thoroughly combined. Season the egg yolks to taste with sea salt and then spoon the yolks into a piping bag with a medium size star tip.
8). Pipe the yolks back into the egg white halves and garnish with a dash of smoked paprika and a thin slice of gherkin pickle just before serving.