Rosemary Deviled Eggs
love deviled eggs. I order them whenever I see them on a restaurant menu. Invite me to a potluck and I'm probably bringing deviled eggs. I recently came across this recipe in Eating Well Magazine and when I saw it was written by Lior Lev Sercarz (Author of Mastering Spice and Spice Companion), I knew it'd be a good one. Not only were they good, these are easily the best deviled eggs I've ever had. Just try them - you won't regret it!
EQUIPMENT: Mortar & Pestle (we love this this one)


1. Finely grind mustard seeds, rosemary, and peppercorns together in a spice grinder or with a mortar and pestle. Transfer to a small bowl and store in paprika and ginger.

2. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand for 10 minutes. Drain and cover with ice-cold water. Let stand until cool enough to handle. 

3. Carefully peel the eggs and cut each in half lengthwise. Place the yolks in medium bowl and smash with a fork until crumbly. Add mayonnaise, olives, salt, and 1 1/2 tsp. of the spice blend. Mash and stir until smooth. Divide the yolk mixture among the whites. Just before serving, sprinkle with remaining spice blend.

4. Enjoy! To make ahead, refrigerate for up to 1 day.


Source: Lior Lev Sercarz, Eating Well Magazine


Anne Weiss

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