Ingredients
- 6 hard-cooked eggs
- 2 tablespoons salted or unsalted butter, softened
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 to 1 teaspoon hot sauce, like Tabasco
- 2 teaspoons pickle brine or olive brine, optional
- Salt and freshly ground black pepper, to taste
- Paprika and/or chopped fresh chives, for garnish, optional
Instructions
- Prepare the eggs:
- Peel and cut the hard-cooked eggs in half lengthwise with a sharp knife. Scoop the egg yolks into a medium bowl.
- Make the filling:
- Add the butter to the bowl with the egg yolks and mash the yolks well with a fork to fully incorporate the butter. You can use a hand mixer and beat the mixture for a smoother finish.
- Mix in the mayonnaise, mustard, hot sauce, and pickle brine (if using) into the mashed egg yolks. Taste the filling and add salt and pepper to taste.
- Fill the eggs:
- Place the egg whites on a serving platter.
- Spoon the filling into a piping bag fitted with a star or plain tip or a heavy-duty Ziploc bag. If using the Ziploc bag, cut a small hole in the corner. Pipe the filling into the egg whites. Alternatively, you can spoon the filling into each egg white using two small spoons.
- Sprinkle the top with paprika and garnish with chives, if using, and serve.