Pilar Valdes' Jason SudEGGkis (Jason Sudeikis, Ted Lasso)

25 minsCook Time

25 minsTotal Time


  • 8 eggs
  • 1 1/2 tbsp Dijon mustard
  • 1/3 cup Mayonnaise
  • 1 tbsp pickle brine
  • 1 tsp your favorite hot sauce

Toppings Bar:

  • 2 tbsp finely chopped bacon bits (homemade or store bought!)
  • 2 tbsp toasted breadcrumbs
  • 2 tbsp your favorite pickle, finely diced (we particularly love bread and butter pickles, cornichons, or even pickled golden pepperoncini)
  • 1 tbsp finely chopped fresh dill


  1. Prepare an ice bath. 

  2. Bring a large pot of water to boil. When boiling, gently lower the eggs in, being careful not to crack them. Start timer and boil for 11 minutes. Drain the eggs and shake the empty pan gently to crack the eggshells. Transfer the eggs to the ice bath. Once completely cool, peel and set aside. 

  3. Slightly trim the ends of the eggs, creating a flat base. Cut the egg crosswise and remove the yolk. Set the whites aside. 

  4. In a food processor (or in the base of an immersion blender) combine the egg yolks, mayonnaise, hot sauce mustard and pickle brine. Blend until completely smooth. Transfer to a piping bag fitted with a star tip. (If you don't have a piping bag, no problem. You can also use a zip-top bag, and cut the corner to make a ½” hole just when you’re ready to pipe.) Transfer to the fridge and allow to firm up slightly, about 10 minutes. 

  5. Pipe the mixture into each egg white halve. Garnish the eggs with the toppings, or better yet, allow your guests to choose their own adventure! 

Drew and I share a love for Deviled Eggs, and with a "Toppings Bar", they become extra festive, fit for any party! These are pretty classic, with two small twists: I love to cut them in half crosswise, giving a taller egg, and a slightly more elegant presentation. And I love putting some pickle brine into my egg mix, just for that extra pop of flavor.