You must use older eggs, close to the sell by date, not fresh eggs or you will destroy the eggs when trying to peel them. Place the eggs in a large pot, cover with cold water. Add about a tsp of salt to help seal the eggs if one cracks while cooking. Bring the water to a full rolling boil, turn off the heat and leave on the burner then set a timer for 14 minutes. This is one minute per egg.
If the eggs have a greenish tint once you've peeled and cut them it means they were cooked too long but it will not impact the over all taste or color.
Once the eggs are cooked carefully hold the pot against the side of you sink to drain all of the water out without dropping the eggs in the sink. Next rigorously shake the pot so all of the eggs are very cracked but not smashed. Set the pot in the sink and run cold water in the pot and let it overflow. This will rapidly cool the eggs while you are peeling them. As you peel each egg hold it under the gently flowing cold water out of the spigot, the running water aids in the peeling. Start at the end of the egg that has the air pocket, using your fingernail gently peel off the shell ensuring that you get under the skin, if you do not get under the skin the egg will be very hard to peel. Use your thumb to gently rub the skin and shell off of each egg and set each aside on a paper towel to absorb the moisture until they are all peeled.
Once the eggs are peeled slice each one if half. It is okay if two eggs are not just right such as the yolk is mostly on one side or you had a hard time peeling the eggs so it is ripped or pocked. Set the imperfect two eggs to the side. If they are all perfect just save the last two eggs or pick out the least perfect four egg shells.
Once you cut the eggs place the whites in a egg storage tay and put the yolk in a bowl.
Take the yolks from the extra two eggs and add them to the bowl, finely dice the four white shells and add them to the bowl. Add all of the other ingredients. All measurements are approximates so be careful adding the rest of the ingredients because you do not want a soupy egg yolk mixture. Add each ingredient bit by bit and add more of each ingredient if and as needed once you have tasted the mixture.
Spoon the yolk mixture into the egg shell halves and then sprinkle Old Bay on top of each egg. Alternatively, you can use Paprika instead of Old Bay to top the eggs. The extra two eggs included in the yolk mixture enable you to super stuff each egg shell so do not be shy when filling the egg shells. The plus pickle juice is because you may need to add extra pickle juice little by little to get the taste you like.
Originally Submitted
8/1/2017
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