TOTAL TIME: 30 MIN SERVINGS: makes 8 deviled eggs (16 halves)
8 large eggs
1/2 cup finely chopped smoked cod (2 ounces)
1/3 cup mayonnaise
2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar
2 teaspoons Dijon mustard
Old Bay seasoning, for sprinkling
1 . In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.
2 . Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
3 . Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the cod, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.
Great way to use the left over Easter eggs and very delicious .