Preparation
- Put the eggs in a pan, cover with just enough cold water and bring to the boil. Put the lid on, take the pan off the heat and leave the eggs to stand for about 12 minutes.
- Cool the eggs in iced water for about 3 minutes, peel and halve lengthways. Scoop out the yolks with a spoon and set the egg white halves aside.
- Mash the yolks finely with a fork in a bowl. Mix in the mayonnaise, mustard, pickle brine, salt, pepper and garlic powder until creamy.
- Stir in the cornichons and season with salt and pepper.
- Pipe the filling into the egg white halves with a piping bag or a freezer bag with a corner snipped off. Sprinkle with paprika and herbs and serve chilled.
Drink with it
Sparkling wine · excellent match
Brut Sekt, Crémant or Champagne
Acidity and fine bubbles cleanse the palate of egg yolk and mayonnaise, and the yeasty notes suit the creamy filling.
Sparkling wine, Champagne, and Prosecco: what's the difference?Vodka · excellent match
Vodka, ice cold and neat from a small glass
Stuffed eggs with dill and cucumber are a fixed part of the zakuski served with ice-cold vodka: the clear, cold sip clears egg yolk and mayonnaise from the palate, and cornichon and pickle brine echo the salted cucumber that belongs with it.
What Is Vodka? Raw Materials, Flavor, and CocktailsWhite wine · good match
Sauvignon Blanc or dry Riesling
Strong acidity holds up against mustard and pickle brine, and the green note picks up the dill and cornichon.
Which wine pairs with food? A simple approach to choosingLondon dry gin · good match
London Dry gin as a very cold martini with a lemon twist
Dry juniper and cold cut the fatty film of egg yolk and mayonnaise, and the twist suits mustard and cornichon.
London Dry Gin: does it have to come from London?Pale lager · good match
Pale lager or Pils, ice cold
Carbonation and slight bitterness cut through the creamy filling without drowning out the mustard.
Pils or Helles: What's the Difference?