I strayed from my tried and true stuffed (deviled) egg recipe for this batch. A Bastille Day celebratory meal calls for a French influence, does it not?
As always, I cooked an extra egg for my serving platter. I go against all conventional methods of making deviled eggs in that I got tired of not having enough filling for the whites. So several years ago, I began boiling an extra egg. I finely chop up the extra egg (yolk AND white) and that gives an abundance of eggy filling for those other 12 whites!
I also have learned THE way to have perfectly hard cooked eggs: The Instantpot! Place the trivet in the inner cooker, add the eggs, pour in a cup of water. Set the InstantPot to sealed mode. Cook for 5 minutes, let the pressure naturally release for 10 minutes, then remove the eggs to a colander. Run cold water over the eggs and the shells will slip off with little effort. Perfectly cooked eggs!
You'll need to cook 7 eggs. When the eggs are cooked and shelled, slice 6 of the eggs in half lengthwise. Place yolks into a small bowl and place the whites on your egg plate.
Finally chop up the remaining egg and mash the yolks into the eggs with a fork until you have a crumbly egg mixture. Spoon in a couple of tablespoons of mayonnaise. Please consider trying Duke's if you haven't! Spoon in a teaspoon or so of Dijon mustard. Add a few grinds of black pepper and 1/4 t. salt. I finely chopped one cornichon (sweet dill pickle) and stirred everything together. You want a smooth and creamy filling so add a little more mayo or mustard to get that consistency if needed.
Spoon the filling into the egg whites and garnish with fresh thyme sprigs. Refrigerate until ready to serve.
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