INGREDIENTS

• 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

DIRECTIONS

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