Fine Deviled Eggs

  • 12 eggs, boiled
  • ½ cup Duke’s mayonnaise
  • 1 tbsp. Dijon mustard
  • 1 tsp. lemon juice
  • 1 ½ tsp. Louisiana Hot Sauce
  • ¼ tsp. turmeric
  • 1 pinch ground clove
  • ½ tsp. Kosher salt
  • 2 tsp. pickle brine
  • 1 tsp. sugar
  1. In a large pot, boil eggs for 10 minutes. Turn off heat and allow to sit until cool.
  2. Peel eggs and slice in half lengthwise. Remove the yolk and save the halved egg whites. Pass the yolks through a mesh strainer until fine.
  3. In a large mixing bowl, add strained egg yolks, mayonnaise, Dijon, lemon juice, hot sauce, turmeric, clove, salt, pickle brine, and sugar. Stir until evenly mixed.
  4. Using a pastry bag with a star tip, pipe the yolk mixture into the hard-boiled egg whites.
  5. *Chef recommends topping with smoked salmon caviar, crispy fried shallots, and dill fronds.