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.

A message from our Publisher & CEO Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

— Rachel Fishman Feddersen, Publisher and CEO