Description
Perfect for the Fourth or any potluck! With a quick tip to alleviate any mealiness in the filling.
Ingredients
- 12 whole Eggs
- 1 teaspoon Salt
- ¼ teaspoons Cayenne Pepper (or More For Extra Spice!)
- 1 teaspoon Ground Mustard
- 1 piece Onion, About 1-inch, Peeled
- ¼ cups Sour Cream
- ¼ cups Mayonnaise
- 2 Tablespoons Pickle Juice From Dill Pickles
- 1 Tablespoon Sweet Pickle Relish
- Garnishes, Such As Chopped Pickles, Fresh Dill, Smoked Paprika
Preparation
Place eggs in a pot and cover with cold water. Cover pot and bring to a boil over high heat. Boil for 1 minute, then turn heat off and let sit for 15 minutes in the hot water.
Drain eggs and let cool to the touch, then peel. Cut eggs in half and gently remove yolks.
In a food processor, combine egg yolks and remaining ingredients (except garnishes) until smooth and mousse-like. Taste, and add more salt or pickle juice to your preference.
Spoon or pipe the egg yolk mixture into the egg white halves. Garnish as desired and chill for at least 30 minutes before serving.
