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1.
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First, hard boil the eggs using your preferred method.
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I put the eggs in a pot full of cold water.
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Bring to a boil over high heat, then turn down and simmer, stirring occasionally, for 8 minutes.
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Stirring the boiling eggs helps to center the yolks.
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If you overcook the eggs, the sulfur in the egg whites reacts with the iron in the yolks, turning the yolks blue.
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They are still perfectly safe to eat and there is no taste difference, but it doesnt look as appetizing!
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2.
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Quickly cool the eggs by pouring out the hot water, and then filling the pot with cold water.
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Change the water as the hot eggs warm up the water.
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3.
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Once the eggs are cool, peel them.
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Try to keep the eggs as perfect as possible.
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4.
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With a sharp knife, cut the eggs in half lengthwise.
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Gently scoop the hard yolks into a medium bowl.
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Set aside the whites.
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5.
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Mash the yolks with the mayonnaise, pickle, celery, onion, mustard, salt and pepper.
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Adjust seasoning to taste.
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6.
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Arrange the cooked whites on a plate.
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I like to line a plate with lettuce leaves to help keep the eggs from sliding around.
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Plus, the lettuce adds a lovely colour to the final dish.
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7.
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Use a spoon or piping bag to fill the egg white cavities with the egg yolk mixture.
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Sprinkle the eggs with paprika and serve!
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Tip: You can prepare this a day ahead.
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Just cook the eggs, halve them, and prepare the filling.
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Keep the whites in an airtight container, and keep the bowl of mashed egg yolk covered.
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Keep in the fridge overnight, then assemble before you serve.
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Also, I generally omit the salt, since the pickle is salty enough.
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Perhaps its the German in us, but we like to add paprika for a little extra colour before serving.
