INGREDIENTS
- Kosher salt
- 8 large eggs
- 3 tablespoons mayonnaise
- 3 tablespoons very finely chopped celery or purple daikon radish
- 2 tablespoons finely chopped drained pickle relish
- 2 tablespoons very finely chopped scallion
- 2 teaspoons yellow mustard
- 2 teaspoons very finely chopped parsley(or fennel frond), plus more for serving
- 2 dashes hot sauce (such as Tabasco),
- Freshly ground black pepper
RECIPE PREPARATION
Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.
This would be an appropriate time for me to mention the difference in cooking techniques for different types of eggs…The longer the eggs sit the more the membrane beneath the shell separates from the shell, making peeling easier. The egg whites also becomes less dense allowing the yolk to move around thus becoming uncentered. Hmmm it all makes sense now, so, If you bought your eggs from a grocery store follow the directions above because truth be told they are probably at least 3-4 weeks old. If they are fresh off the farm or you personally know the chickens they came from 😉 follow these instructions for HARD BOILED FARM FRESH EGGS... steaming them is your best bet.
Meanwhile, whisk mayonnaise, celery or radish, relish, scallion, mustard, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.
Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.
Top eggs with pepper and some fennel fronds, dill or pretty much any green herb you have.
P.S. If you have extra filling, save it and add it toast or an english muffin for a great breakfast. YUM