Mustardy Deviled Eggs

Ingredients

• For the eggs and filling:
• 12 large eggs, not too fresh
• 45g mayonnaise, preferably homemade
• 45g Dijon mustard
• 45g liquid from a jar of pickled cherry peppers
• 20g white wine vinegar
• 60g extra-virgin olive oil
• Kosher salt, to taste
• To Finish:
• Pickled Mustard Seeds
• Aleppo or Korean chili flakes, gochugaru
• Extra-virgin olive oil
• Crunchy sea salt, such as Maldon
• Fresh dill fronds

Directions

1. For the Eggs and Filling: Put 1 tray of ice cubes into a large bowl, then add water. Pour 1 inch of water into a large pot, set a steamer insert inside, cover the pot, and bring it to a boil over high heat. Set the eggs in the steamer basket, cover again, and cook over high heat for 12 minutes. Move the eggs straight into the ice water, and leave them there for at least 15 minutes before peeling them under cool running water. Cut the eggs in half from end to end. Scoop every yolk into a food processor. Choose the 16 neatest egg white halves, rinse them with cold water to remove any clinging yolk, and put them aside; save the remaining 8 whites for something else. Add the mayonnaise, mustard, cherry pepper liquid, and vinegar to the food processor, then blend until the filling is smooth, stopping to scrape the bowl as needed. While the processor is running, pour in the olive oil slowly in a fine, steady stream. Add salt to taste. Spoon the filling into a zipper-lock bag or into a piping bag fitted with a tip. The filling and the egg white halves may be refrigerated up to overnight before assembling.
2. To Finish: If the filling is in a zipper-lock bag, snip off one corner. Pipe the filling generously into the egg white halves so each one is nicely mounded. Finish them with mustard seeds, chili flakes, olive oil, crunchy sea salt, and dill. Serve right away.