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cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter. mash egg yolks with fork or pastry cutter. add mayonnaise, mustard, pickle juice (or substitution shown above), salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks. blend until mixture has a thick, creamy consistency. spoon (or pipe) yolk mixture into the hollowed out yolk portion of the egg whites. sprinkle each finished egg lightly with paprika for color. chill at least one hour before serving.
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Aged Chinese black vinegar — malty depth for dumplings and sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Hand blender for emulsifications, purees, soups, sauces
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Aged Chinese black vinegar — malty depth for dumplings and sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating