Deviled Eggs With Brisket and Pickles
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.
Related
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.
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.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.