Recipe courtesy of Shakers Cocktail Lounge at Urban Distilleries & Winery
4 large, hard-boiled eggs
5 cornichons
½ oz The North Calls Dill Pickle Vodka
10 ml mayonnaise
5 g fresh dill
Extra virgin olive oil (optional)
Maldon salt (optional)
Salt and pepper to taste
Hard boil eggs, cool, peel and slice in half, length wise
Remove yolks and set aside
Rough chop four cornichons, leave one out
In a food processor combine chopped cornichons and The North Calls Dill Pickle Vodka until it is a smooth paste
Finely chop dill, reserve some dill fonds for garnish
In a bowl, combine and whip egg yolks, cornichon paste, mayonnaise, dill, salt and pepper to taste
Spoon mixture into piping bag and pipe into egg white halves
Chop remaining cornichon for garnish with dill fonds
Drizzle with olive oil and sprinkle with Maldon salt (optional)