Mustardy Deviled Eggs
shared by Jennifer
Mustardy Deviled Eggs
shared by Jennifer in Hors d'oeuvres , Party Food & Eggs
Details:
-
PT15M
- Prep Time: 15 Minutes PT15M
- Cook Time: 15 Minutes PT30M
- Total Time: 30 Minutes
- Difficulty: Novice
- Serves: 16 deviled eggs
- Cuisine: American
Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and conti
For The Eggs and Filling
Ingredients:
- 12 large eggs
- 3 tablespoons mayonnaise
- 3 tablespoons Dijon mustard
- 3 tablespoons liquid from a jar of pickled cherry peppers
- 1 tablespoon white wine vinegar
- 4 tablespoons) extra-virgin olive oil
- Kosher salt, to taste
For The Topping
Ingredients:
- Pickled Mustard Seeds
- Aleppo or Korean chili flakes
- Extra-virgin olive oil
- Crunchy sea salt, such as Maldon
- Fresh dill fronds
Directions:
- Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat.
- Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes.
- Remove eggs and immediately place in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.
- Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves, rinse in cold water to clean out any excess yolk, and set aside; reserve remaining 8 whites for another use.
- Add mayonnaise, mustard, cherry pepper liquid, and vinegar to food processor and process until smooth, scraping down sides of bowl as necessary.
- With the machine running, slowly drizzle in olive oil in a thin, steady stream.
- Season mixture to taste with salt. Transfer to a zipper-lock bag or a piping bag fitted with a piping tip.
- Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.
- If using a zipper-lock bag to pipe, cut off a corner of the bag. Pipe filling mixture into egg white halves, overstuffing each one.
- Top with pickled mustard seeds, chili flakes, a squirt of olive oil, sea salt, and dill fronds. Serve immediately.