• 8 hardboiled eggs, halved lengthwise, yolks removed and set aside
  • 3-4 tbsp mayo
  • 1 tsp sweet relish
  • 1 tsp whole grain dijon mustard
  • 1 tsp horseradish
  • 1 1/2 tbsp apple cider vinegar
  • dash of cayenne
  • s+p
  • paprika for dusting on eggs
  • 1 cornichon, sliced thin, for garnish
  • dill or fennel sprigs for garnish

use a fork and mash the yolks in a medium bowl. add mayo, relish, mustard, horseradish, vinegar, cayenne, salt + pepper and whisk together until combined well. dust egg whites with a little paprika. i just used my fingers with pinches dusting high over the eggs to make it uniform, and i still didn’t get it how i wanted. note: my first go around at this was a disaster, which i did so after i had put the filling in the whites. there was paprika everywhere! i ended up scooping out the filling, washing the whites with cold water and starting a new. 

i used a pastry bag with a flower type tip to distribute the filling, but i’m sure using a small spoon works just as well, it’s just not as pretty. i topped mine with a cornichon slice and a sprig of fennel top.

transporting them in my vehicle turned into disaster number two. note: just putting them in a pie dish and covering them with tinfoil just doesn’t work, plain and simple. i wish i would have taken the advice in cook’s illustrated’s the new best recipe cookbook:

“cut a clean piece of rubberized shelf or drawer liner to the size of the dish…with relatively high sides- a square plastic storage container with a lid is perfect. place the fitted liner on the bottom…the liner keeps the eggs from sliding.”

or i might need to invest in something like this:

this was my first attempt at making deviled eggs, and though i had major paprika and transport snafus, they still turned out delicious. regardless how devilish my eggs act next time, i will be prepared.