Sort ingredients
ajones1228
QR Code
Listen
Pdf
In a medium sauce pot fitted with a steamer basket, bring one inch of water to a boil. Add the eggs to the steamer basket, and lid. Set a timer for 13 minutes and steam the eggs.
Meanwhile, prepare an ice bath in a medium bowl. Transfer the cooked eggs to the ice bath. Set a timer once again for 13 minutes and allow the eggs to cool.
Peel the eggs by tapping the larger end of the egg on a hard surface, then roll the egg gently to crack the remaining surface. Remove the shell, then rough chop the cooked egg, leaving the eggs chunky (or fine chop for a more spreadable texture).
While the eggs are steaming or cooling, to a medium mixing bowl, add the mayo, mustard, pickles, pickle juice, dill, chives, salt, pepper and paprika.
Transfer the chopped eggs to the mixing bowl and mix throughly. The yolks will become creamy as you stir. Taste for seasoning adjustment, adding a sprinkle more of pickle juice for added tang, salt and/or pepper to taste. For a bit of heat, add a pinch of cayenne or a few glugs of Tabasco sauce.
Refrigerate for at least thirty minutes (an hour if you have time) before enjoying so the flavors can marry.
Store the deviled egg salad in a lidded container in the fridge for up to four days. You may notice the a bit of liquid forming in the bowl after 24 hours in the fridge. You can stir this back in or drain it off.