Mustardy Deviled Eggs From Wursthall Recipe Recipe

Name: Mustardy Deviled Eggs From Wursthall Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large eggs, not too fresh (see note); 45g (about 3 tablespoons) mayonnaise, preferably; 45g (about 3 tablespoons) Dijon mustard; 45g (about 3 tablespoons) liquid from a jar of pickled cherry peppers (see note); 20g (about 1 tablespoon) white wine vinegar; 60g (about 4 tablespoons) extra-virgin olive oil; Kosher salt, to taste; Aleppo or Korean chili flakes (; ); see note; Extra-virgin olive oil; Crunchy sea salt, such as Maldon; Fresh dill fronds

Servings: persons

12 large eggs, not too fresh (see note)
45g (about 3 tablespoons) mayonnaise, preferably
45g (about 3 tablespoons) Dijon mustard
45g (about 3 tablespoons) liquid from a jar of pickled cherry peppers (see note)
20g (about 1 tablespoon) white wine vinegar
60g (about 4 tablespoons) extra-virgin olive oil
Kosher salt, to taste
Aleppo or Korean chili flakes (
); see note
Extra-virgin olive oil
Crunchy sea salt, such as Maldon
Fresh dill fronds

1
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.
2
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.
3
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.
4
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.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 large eggs, not too fresh (see note), 45g (about 3 tablespoons) mayonnaise, preferably, 45g (about 3 tablespoons) Dijon mustard, 45g (about 3 tablespoons) liquid from a jar of pickled cherry peppers (see note), and more.

Yes, Mustardy Deviled Eggs From Wursthall Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustardy Deviled Eggs From Wursthall Recipe

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