Deviled Eggs


  • 6 large eggs
  • 1/4 c. mayonnaise
  • 1 tsp. Hugo Reitzel pickle juice
  • 1 tsp. grainy Dijon mustard
  • 2 tbsp. minced Hugo Reitzel Dill Pickles
  • 1 tbsp. freshly chopped dill, plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • Old Bay seasoning, for garnish
  • Hugo Reitzel sliced cornichons, for garnish


  1. Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 12 minutes. Drain, rinse eggs under cold water, and peel.
  2. Halve eggs crosswise and scoop out yolks into a medium bowl. Add mayonnaise, Hugo Reitzel pickle juice, and mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Stir in minced Hugo Reitzel Dill Pickles and season with salt and pepper.
  3. Using a small cookie or ice cream scoop, scoop mixture into each egg. Garnish with fresh dill, Old Bay, and Hugo Reitzel sliced cornichons