Mustardy Deviled Eggs
Recipe Source: J. Kenji López-Alt
Mustardy Deviled Eggs are a classic appetizer with a tangy twist. Hard-boiled eggs are halved, and the yolks are mashed and blended with mayonnaise, a generous amount of Dijon mustard, and often a bit of vinegar for extra zing. Some recipes also incorporate chopped pickles or pickle relish for added crunch and flavor. The mixture is then spooned back into the egg white halves and often garnished with paprika, fresh herbs, or a sprinkle of cayenne pepper for a touch of heat. These deviled eggs are a perfect party snack, offering a delightful balance of creamy, tangy, and savory flavors.
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 16 deviled eggs
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:
- 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
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.