Eat it. · PickleRadio
Pickle deviled eggs with a mustard yolk filling
Hard-cooked egg halves filled with mashed yolk, mayonnaise, mustard and finely diced pickles, without a piping bag.
In this guide5 sections
A teaspoon is a good enough piping bag
Finely chopped pickle adds crunch to deviled eggs, but it can also block a narrow piping nozzle. We would spoon this filling into the whites and keep the slightly rough finish. It saves an awkward washing-up job and lets you retain real pickle pieces rather than blending them away.
Yield: 12 filled egg halves. Prep time: 25 minutes. Cook time: 20 minutes. Allow at least 10 minutes for cooling. Start with large eggs so the white halves are roomy enough to fill. The paprika is a measured finishing sprinkle, not an extra ingredient to shake on without tasting.
Ingredients
- 6 large eggs
- 50 g (about 2 oz) shop-bought mayonnaise
- 50 g (about 2 oz) drained dill pickles, finely diced
- 10 g (2 teaspoons) Dijon mustard
- 5 ml (1 teaspoon) pickle brine
- 5 g fresh dill, finely chopped
- ¼ teaspoon sweet paprika
- ⅛ teaspoon ground black pepper
Method
- Place the eggs in a saucepan, cover with cold water by about 2 cm and bring to the boil. Reduce to a gentle simmer and cook for about 12 minutes. The yolk and white should be firm. Transfer carefully to cold water and cool completely before peeling.
- Peel carefully, rinse off shell fragments and pat dry. Cut each egg lengthways with a clean knife, wiping the blade between cuts for neater edges. Ease the yolks into a bowl and arrange the whites hollow-side up.
Ease the yolks out and keep the white halves hollow-side up. - Mash the yolks thoroughly with a fork before adding mayonnaise. Work in the mayonnaise, mustard, brine and black pepper until the mixture is creamy and no large dry yolk lumps remain.
Mash the yolks thoroughly before smoothing in the mayonnaise. - Blot the finely diced pickles and fold them into the filling with the dill. Make the pieces small enough to sit inside an egg half without lifting a large mound of filling off its surface.
- Divide the filling between the twelve whites using two teaspoons. Use one spoon to scoop and the other to push the mixture into the hollow. Scatter the measured paprika lightly across the finished eggs.
Use one teaspoon to scoop and the other to push the filling into each hollow. - Cover without pressing onto the filling and refrigerate until serving. Bring out only a small plate at a time for a longer gathering, keeping the remainder chilled.
When an egg white tears
A torn white is still useful. Chop it finely and fold it into the filling, then divide that filling among the remaining halves. You will have fewer, more generous portions rather than an egg that keeps falling apart on the plate.
The filling should sit in a soft mound. Adding more brine may make it easier to stir, but it also makes the eggs harder to carry and serve. Mash the yolks well first, then let the mayonnaise do the smoothing.
Skip the filling job by making pickle egg salad. Add pickle-and-cheese skewers alongside the eggs for a cold buffet.
Make it close to the meal
Prepare on the day of serving where possible and keep cold. Refrigerate any untouched eggs promptly; do not return warm buffet leftovers to a fresh chilled batch.
Keep cold during storage and serving; see the recipe library’s storage guidance.
Keep the jar open
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