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6 Hard-boiled eggs

4 tbsp Mayonnaise

1 tsp Dijon mustard

1 tsp Pickle brine (or apple cider vinegar)

¼ tsp Salt

¼ tsp Pepper

Optional Toppings: Radishes, Microgreens, Chives, Bacon, Paprika, Pickles


1. Carefully peel each hard-boiled egg. Slice them in half lengthwise

.2. Using a spoon, carefully scoop egg yolks from hard-boiled eggs.In a small bowl, combine egg yolks, mayonnaise, Dijon mustard, pickle brine, salt and pepper until smooth. You can also use a small food processor or an immersion blender to make it ultra smooth.

3. Fill a Ziplock bag with the egg yolk mixture and carefully cut the tip off leaving a ½ inch hole. Carefully pipe in about 1 tablespoon of filling into each egg white half.

4. Garnish with optional toppings and serve immediately, or cover and refrigerate to serve within 24 hours.

Available at the Oakmont Farmer’s Market 12/19:

-Eggs and bacon available from Lindenhof Farm

-Microgreens available from Solrig Farm