Hope you are enjoying a pleasant Sunday! This seemed like a good day to post my favorite deviled egg recipe, a modified version of Southern Living’s Triple Pickle. I especially love serving these on a classic Fire King milk glass deviled egg platter.
Boil a dozen (plus a couple extra) eggs for ten minutes. Put into cold water and peel immediately. Cut the eggs in half and remove the yolks, putting them into a bowl. To the bowl, add:
- 2-3 heaping spoonfuls mayonnaise
- 2 T Dijon mustard (I prefer Maille Old Style Whole Grain)
- Salt & pepper
- finely chopped cornichons
- dash of cayenne pepper
Mix together in a bowl, adjusting the mustard & mayonnaise until the consistency is creamy and to taste. With a spoon, dallop the mixture onto the egg whites. Top with a dash of paprika and garnish with a slice of pickled okra. Enjoy!