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Deviled eggs are a classic appetizer that are perfect for any occasion. They’re easy to make and always a hit with guests. This recipe adds a twist to traditional deviled eggs by incorporating pickle juice and Japanese mayo (kewpie) for a unique and delicious flavor.

The addition of pickle juice and Japanese mayo (kewpie) in this recipe gives the deviled eggs a unique and delicious flavor. The mayo gives a nice creaminess and the pickle juice gives a nice tanginess. The chives add a nice touch of freshness to the dish, while the tuile adds a nice crunch.

This recipe is a great way to enjoy deviled eggs in a new and exciting way. It’s perfect for any occasion, whether you’re hosting a party, or simply looking for a tasty appetizer to enjoy at home. It’s a great dish to make ahead, and it can be stored in the fridge for a few hours before serving.

Deviled Eggs: A Classic Appetizer with a Twist

Ingredients:

• 6 eggs, hard boiled and peeled
• 2 stalks of chives
• 2 tsp of pickle juice
• 1/4 cup of Japanese mayo (kewpie)
• 1 tbsp of mustard
• 1 tuile (optional)
• Some pepper and paprika to season
• Salt (optional, as the mayo is already seasoned)

Instructions:

1. Cut all the hard boiled eggs in half.
2. Scoop out the yolks into a mixing bowl.
3. Add the mayo, mustard, pickle juice, and salt (optional) into the yolks, and mix until well incorporated.
4. Using a spoon or piping bag, scoop the mixture back into the egg halves.
5. Garnish the deviled eggs with pepper, paprika, and the tuile (if desired).
6. Enjoy your deviled eggs!