Deviled Eggs with Mustard Seeds

Ingredients:

For the Eggs and Filling:

• 12 large eggs

• 3 pieces of crumbled bacon

• 3 tablespoons mayonnaise

• 3 tablespoons dijon mustard

• 1 tbsp sweet relish

• 3 tablespoons liquid from a candied jalapeno

• 1 tablespoon white wine vinegar

• 4 tablespoons extra-virgin olive oil

• Kosher salt, to taste

Garnish with:

• Pickled Mustard Seeds

• Aleppo pepper chili flakes 

• Extra-virgin olive oil

• Maldon sea salt

• Fresh dill (optional)

Preparations:

1. Prepare Eggs - See Hard Boiled Eggs (11-15) Slice each egg in half lengthwise.

2. Place all yolks in the bowl of a food processor. Select 16-18 of the best-looking egg white halves, rinse in cold water to clean out any excess yolk, and store in the refrigerator.

3. Add mayonnaise, bacon, mustard, relish, pepper liquid, and vinegar to food processor and process until smooth, scraping down sides of bowl as necessary.

4. With the machine running, slowly drizzle in olive oil in a thin, steady stream. Season mixture to taste with salt. Transfer egg mixture to a zip-lok bag and trim the end at 3/8" x 45 degrees. 

5. Pipe filling mixture into egg white halves, overstuffing each one. Top first with pepper flakes then make a small indention and and top with pickled mustard seeds, sea salt, and dill (optional). Serve immediately or cover and refrigerate. For storage place eggs on final serving dish and cover with a larger dish placed upside down over the eggs.

Urban Cowgill
June 2019 (updated 2023)