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Ingredients

  • 12 large eggs I recommend NOT using fresh eggs--they are harder to peel!
  • 1/2 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoon pickle juice or relish
  • caviar
  • chives, cut into 1-inch pieces

Instructions

  1. Place all your eggs in a large pot and cover with water. Bring the water to a boil and then turn off the heat and let sit for 10 minutes. Drain water and run eggs under cold water.

  2. Carefully peel eggs. I like to do this by rolling the eggs on a hard, flat surface and then peeling them under cold running water.

  3. Slice eggs in half length-wise.

  4. Remove yolks and place in a blender with mayonnaise, dijon and pickle juice. Blend until creamy. You can add in more mayonnaise if you want them creamier.

  5. Place the yolk filling into a piping bag (or a ziplock back and cut the corner off) and pipe the filling back into the cooked egg white halves.

  6. Top with caviar and chives and enjoy!