Rosemary Deviled Eggs
I 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! You'll need a Mortar & Pestle (we love this one).
Makes 4 servings
- 1/2 teaspoon yellow mustard seeds
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black peppercorns, preferably Tellicherry
- 1/4 teaspoon Spanish paprika
- 1/8 teaspoon ground ginger
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Kalamata olives, pitted + chopped
- 1/4 teaspoon kosher salt
- Finely grind mustard seeds, rosemary, and peppercorns together in a spice grinder or with a mortar and pestle. Transfer to a small bowl and combine with paprika and ginger.
- Place eggs in a large saucepan and cover with cold water. Cook at high heat. Once boiling, remove from heat, cover, and let stand for 10 minutes. Drain and cover with ice-cold water.
- 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.
- To serve, sprinkle with remaining spice blend. Refrigerate upto one day.
Recipe credit Lior Lev Sercarz, Eating Well Magazine