Million dollar deviled eggs on crackers

Steam the eggs in a steamer basket for 12 minutes flat, then plunge them straight into an ice bath.

After about 15 minutes in the ice bath, crack and peel them.

Cut each egg in half and gently scoop out the yolk, keeping the white intact.

Sit each egg in a jar lid so the top 30 percent of the white stands above the rim and cut it off, giving a flat-bottomed egg with less white.

Whisk the yolks with Dijon, mayonnaise, pickle juice and room temperature butter.

Season with kosher salt, black pepper, granulated sugar and hot sauce and whisk until there are no yolk chunks left.

Put the mixture in a piping bag.

Assemble the trimmed whites on crackers and pipe the filling in generously.

Garnish with a thinly sliced cornichon or a length of chive, or both.