Deviled Eggs with Pickled Mustard Seeds December 08 2016

courtesy of Taste: A Cook's Place

  • 1 TBL plus 3/4 tsp salt
  • 8 extra large eggs
  • 1/3 C mayo
  • 1 TBL pickled mustard seeds (see below), drained
  • 2 1/2 tsp Dijon mustard
  • 1 tsp Tabasco
  • smoked paprika

1. Bring a large saucepan of water and 1 TBL of salt to boil. Add eggs, lower heat and simmer for 7 minutes. Turn off the heat and let the eggs sit in the water for 5-6 minutes.

2.Peel the eggs under running water. Cut the eggs in half lengthwise, taking care to keep the white intact.Press the egg yolks through a fine mesh strainer. Add mayo, mustard seeds, mustard, Tabasco and remaining salt & mix until well-blended and creamy. Using a small spoon or a piping bag, evenly distribute the yolks back into the egg whites.

3. Sprinkle with paprika and serve.


Pickled Mustard Seeds

1/2 C mustard seeds

1 C Michigan Apple Pie 

1 TBL honey

1 dried chili

1 1/2 tsp salt

1. Add the seeds to a 1 pint canning jar with lid, or a heat-proof medium bowl.

2.Combine remaining ingredients in a small saucepan and bring the liquid to aboil. Remove from heat and pour over liquid over the mustard seeds and let cool to room temperature. Cover with lid or wrap and let sit for 2-3 hours until the seeds are saturated. Can refrigerate for up to several months.