Mustardy Deviled Eggs From Wursthall Recipe
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Category
Appetizers and Hors d'Oeuvres
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Cusine
American
What do you need?
How to make?
Ingredients
For the Eggs and Filling:
12 large eggs, not too fresh
45g mayonnaise, preferably homemade
45g Dijon mustard
45g
20g white wine vinegar
60g extra-virgin olive oil
Kosher salt, to taste
To Finish:
Pickled Mustard Seeds
Aleppo or Korean chili flakes ; see note
Extra-virgin olive oil
Crunchy sea salt, such as Maldon
Fresh dill fronds
Directions
Add 1 tray of ice cubes to a large bowl and fill with water. 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.