Eggs Cornichon
 
 
Adapted from Fine Cooking
Author:
Serves: 12 pieces
Ingredients
  • 6 large eggs
  • ⅓ cup mayonnaise
  • 2½ teaspoons cornichon brine
  • 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
  1. 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.
  2. In a small bowl, combine the mayonnaise, cornichon brine, dill and lemon zest. Season to taste with salt and pepper. Mix until well blended.
  3. 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/