Serves 6

6 eggs
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
2 tablespoons Bread & Butter or Gherkin sweet pickles (finely chopped)
salt/pepper to taste
Old Bay Seasoning

1. Fill a 2 quart saucepan with cold water. Add the eggs and a pinch of salt to the water. Bring to a boil and reduce heat to a simmer. Cook for 11 minutes so the eggs are hard-boiled.

2. While the eggs are cooking, place mustard and mayonnaise in a medium bowl.

3. Remove eggs with a slotted spoon and place in a bowl of ice water for 5 minutes. When cold enough to touch, remove shells and cut each egg in half lengthwise. Place the egg yolks in the medium bowl with the mustard and mayonnaise and place the egg whites on a plate. (Placing egg whites on a piece of paper towel on the plate will prevent them from sliding).

4. Using an electric hand mixer, mix yolk mixture until creamy. (Add more mayonnaise if mixture is too thick.) Using a spoon, stir in the chopped pickles and season with salt and pepper.

5. Using a small spoon, fill egg whites with yolk mixture and top off with a sprinkle of Old Bay Seasoning. Refrigerate for about 20 minutes. Serve cold.