Ingredients
6 large eggs
1/4 c. mayonnaise
1 tsp. pickle juice
1 tsp. grainy Dijon mustard
2 tbsp. minced dill pickles
1 tbsp. freshly chopped dill, plus more for garnish
kosher salt
Freshly ground black pepper
Old Bay seasoning, for garnish
Sliced cornichons, for garnish
Preparation
Step 1Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 12 minutes. Drain, rinse eggs under cold water, and peel. Step 2Halve eggs crosswise and scoop out yolks into a medium bowl. Add mayonnaise, pickle juice, and mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Stir in minced pickles and chopped dill then season with salt and pepper. Step 3Using a small cookie or ice cream scoop, scoop mixture into each egg. Garnish with more dill, Old Bay, and sliced cornichons.
