1 tablespoon finely chopped fresh dill, more for garnish
zest of half a small lemon
fine sea salt and freshly ground black pepper
1½ tablespoons cornichons, chopped and whole cornichons (optional) for serving with eggs
Preparation
Fill a medium pot with water and bring to a rolling boil. Meanwhile, fill a medium bowl with ice water. Carefully lower the eggs into the boiling water, and cook at a gentle boil, adjusting the heat as necessary. Cook for 10 minutes. Immediately transfer the eggs to the ice bath. Cool for 5 minutes. Peel the eggs and halve lengthwise.
In a small bowl, combine the mayonnaise, cornichon brine, dill and lemon zest. Season to taste with salt and pepper. Mix until well blended.
Place the halved eggs on a small serving plate. Sprinkle a bit of salt over the eggs. Dollop the eggs with the mayonnaise mixture, and top each with chopped cornichons, a few grinds of pepper, and more dill. Serve with whole cornichons and extra mayonnaise on the side.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/04/30/eggs-cornichon/