Yolk Mixture - Ingredients to be added in slowly and to taste/desired consistency
3/4cupKewpie Mayonnaise
3/4cupChampagne Mustard
1/2cupDouble Cream
2tspFresh Dill chopped
1tspSalt
1tspPepper
Optional Garnishes
24small sprigsFresh Dill
1mediumPickled Beet diced very small
1/4cupEdible Flowers
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Instructions
Boil eggs to a hard boil (see the blog for tips!)
While eggs are boiling prep the Beet Pickling Liquid
Beet Pickling Liquid
Add vinegar, salt, peppercorns, water, and sliced beets to a pot
Bring the mixture to a boil over medium-high heat
Once boiling, take off the heat and let cool
Pickle Eggs
Peel eggs and leave whole. Add to pickling liquid.
Cover and set in fridge for 2 hours.
Egg Yolk Mixture
Once the eggs are the color you want, strain and rinse with cold water. Reserve the pickled beets for garnish.
Cut eggs in half and add yolks to a bowl. Trim the bottoms of each half of the egg white (or pink in this case) slightly to create a solid base to stand the egg on. Do for all eggs.
In the yolk bowl, you'll add the yolk mixture ingredients slowly—a spoonful or so at a time— mixing well as you do so. You'll want to do this to your taste and texture preferences. More of the mixture ingredients will make for a smoother texture, but less of the yolk flavor. You want your mixture to be a consistency and texture that will allow you to pipe into your egg halves.
Add to a piping bag with a star tip or into a zip lock bag and cut the corner off. Pipe into the egg half with a swirl to your wrist. Fill generously!
Garnish
To finish your eggs, garnish with a sprig of dill, chopped up pickled beets, and some edible flowers.