Deviled Eggs With Brisket and Pickles

Image by Liza Schoenfein

By The Canal House December 2, 2015

This is a great trick when you have some leftover brisket. If you have a little sauce or pan juice from the brisket, add it to the meat; then warm in the microwave before you top the eggs. They will be even tastier.

Makes 12 eggs

6 hard-cooked eggs
1/3 cup mayonnaise (or a little more if you need it)
1 teaspoon Dijon mustard
Salt and pepper
1 slice of warm leftover braised beef brisket, cut into 6 pieces
3 cornichon or 1 dill pickle, finely chopped

1) Cut the eggs in half lengthwise. Pop the yolks out into the bowl of a food processor. Add the mayo, mustard, salt and pepper to your own taste. Process until smooth. Use 2 teaspoons to fill each egg white with the filling. Nestle a piece of the warm brisket on top of each egg; then add a little pickle on top of that.

Recipe used with permission from The Canal House (www.thecanalhouse.com) – Christopher Hirsheimer and Melissa Hamilton.

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