Ingredients:

  • 12 large eggs
  • 0.5 cup high-quality mayonnaise
  • 4 oz full-fat cream cheese, softened
  • 0.25 cup sour cream
  • 2 tsp Dijon mustard
  • 1 tbsp dill pickle juice
  • 0.25 cup finely diced cornichons or dill pickles
  • 2 tbsp fresh chives, minced
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp cayenne pepper

Instructions:

  1. Place 12 large eggs in a pot and cover with an inch of water. Cook 12 minutes once the water reaches a rolling boil, then immediately move them to an ice bath. Note: This prevents the green ring from forming around the yolk.
  2. Once cold, crack the shells all over and peel. You should smell the clean, mild scent of perfectly cooked whites.
  3. Halve the eggs and pop the yolks into a medium bowl. Place the whites on a cutting board.
  4. Finely dice the egg whites into 0.25 inch pieces. You want them small enough to fit on a cracker but large enough to provide a 'shatter' of texture.
  5. In a separate bowl, whisk 4 oz softened cream cheese, 0.5 cup mayo, 0.25 cup sour cream, and 2 tsp Dijon. Mix until velvety and glossy.
  6. Mash the yolks into the creamed mixture. You will notice the aroma of the mustard intensifying as it hits the warm fats.
  7. Stir in 1 tbsp dill pickle juice, 0.5 tsp salt, and 0.25 tsp cayenne. Note: The juice thins the mixture just enough to make it dippable.
  8. Gently stir in the diced egg whites, 0.25 cup cornichons, and 2 tbsp chives.
  9. Sprinkle with 1 tsp smoked paprika. Smell the smoky, peppery finish as it settles into the cream.
  10. Let the dip sit in the fridge for at least 30 minutes to let the flavors marry.