A devilishly good way to enjoy your leftover Easter eggs!
-1 Dozen Eggs
-1 Cup Mayo
-1 Shallot, Minced
-1 Tblsp Champagne Vinegar
-1/4 Tsp Cayenne
-1 Tablsp Dijon
-1 Tblsp Pickle Brine
-1 Tsp Horseradish
-Salt to taste
1. Carefully cut eggs in half (dipping your knife in cold water between cuts will help keep it from sticking).
2. Separate yolks & keep whites in water with a splash of white vinegar.
3. Toss yolks & all other ingredients together.
4. Blend all in food processor, check for seasoning & pipe in egg whites. Top with a sprinkle of old bay & pickled mustard seeds.
Chef Kevins recommends if your eggs are dyed through, to keep them seperated by color!