Active Time
N/A
Total Time
30 MIN
Yield
Serves : makes 8 deviled eggs (16 halves)
© Michael Turek

How to Make It

Step 1    

In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.

Step 2    

Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.

Step 3    

Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.

Suggested Pairing

One of the best pairings for eggs of any kind is sparkling wine; to start off the party, Jean-Charles Boisset served glasses of his nonvintage JCB No. 69 Crémant de Bourgogne.

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