Ingredients

The following ingredients have 24 Servings
  • 12 eggs
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper (more if you like things spicy!)
  • 1 teaspoon ground mustard
  • 1-inch piece onion, peeled
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons pickle juice from dill pickles
  • 1 tablespoon sweet pickle relish
  • Garnish: chopped pickles, fresh dill, smoked paprika

Instruction

  • Boil the eggs: place eggs in a pot and cover with cold water. Cover the pot and bring to a boil over high heat. Boil for one minute, then turn the heat off and let sit for 15 minutes in the hot water.
  • Drain the eggs and let cool to the touch, then peel.
  • Cut the eggs in half and gently remove the yolks.
  • In a food processor, combine the egg yolks and remaining ingredients (except garnishes) until smooth and mousse-like. Taste, and add more salt or pickle juice to your preference.
  • Spoon or pipe the egg yolk mixture into the egg white halves. Garnish as desired and chill for at least 30 minutes before serving.