6 large eggs, boiled and peeled
1/4 cup mayonnaise
1 tablespoon olive oil
1 teaspoon pickle juice
1 teaspoon Sriracha
Salt and pepper to taste
Sesame seeds, as garnish
1 green onion, sliced, as garnish
Stay informed on the latest news
Sign up for WPR’s email newsletter.
Halve the eggs and scoop out the yolks and transfer them to a sieve that’s nestled atop a medium bowl.
Using a spoon, push the yolks through the sieve and into the bowl. Mix in the mayonnaise, olive oil, pickle juice, Sriracha and a few pinches of salt. Give it a taste. Adjust the seasoning according to taste.
Transfer the filling into a piping bag (fitted with a star tip if you want that effect, definitely not necessary!) and fill the eggs with the filling.
Garnish with a sprinkling of sesame seeds and some sliced green onions.
Serves 4 (as an appetizer)
Wisconsin Public Radio, © Copyright 2024, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.