Le Grand Courtâge Easy Deviled Eggs
12 hard-boiled eggs
¼ cup mayo
1 tsp yellow mustard
2 tsp chopped cornichons or pickles
1 tsp white vinegar
1 tsp cornichon juice
Tabasco hot sauce
Kosher salt and pepper for seasoning
Chives – chopped
In a large pot, put eggs in and cover with cold water. On high heat, bring to a boil. When the water starts boiling, turn the heat off, cover the pot and let eggs steam for 15min. Drain the hot water and fill the pot with cold water for eggs to cool. Once cool, peel the eggs and cut them in half (I think it goes without saying, but do so, lengthwise). Remove egg yolks and place in mixing bowl.
Add in your ingredients: mayo, mustard, chopped cornichons, vinegar, hot sauce, cornichon juice, kosher salt and pepper (to your taste). Mix (easiest to do with a fork). Taste to ensure seasoned as desired.
DON’T FORGET YOUR PRESENTATION
We eat with our eyes, so gotta make these chicks look good! Instead of just scooping the mixture into the eggs (which can get messy), I chose to use a piping bag (here, and piping tip)! Looks delish and kinda profesh, no? Once you’ve piped the mixture into the eggs, place them on a platter.
After plating, just sprinkle with some paprika and chives on top and you’re all set.
Pair with Blanc de Blancs Brut