Trends come and trends go, but deviled eggs remain perhaps the greatest cocktail-party hors d'oeuvre. They may take a bit of work, but one bite of these—with smoky charred leeks in the filling and pickled onions scattered on top—and your efforts pay off in spades.
Quick pickled onions: Combine mustard and coriander seeds, peppercorns, dried chili, sugar, water, vinegar, garlic, and thyme in a small saucepan and bring to a boil. Place onions and sliced beet into a lidded container for pickling. When the liquid comes to a boil, pour into the jar, and let rest for 1 hour, uncovered. (If not using right away, cool completely, then cover and refrigerate up to 2 weeks.) Makes about 2 cups.
Leek filling, part 1: Meanwhile, char the leeks by placing directly over the flame of a burner (or a gas grill) for 2-3 minutes. When the outer layer is mostly blackened, roughly chop the leeks and place into a food processor.
Eggs, part 1: Bring water to a boil in a medium pot. Add the vinegar. Using a spider strainer or slotted spoon gently add the eggs, a few at a time, then set a timer for 7½ minutes. Meanwhile, prepare an ice bath—with more ice than water—to cool the eggs when they’re done.
Leek filling, part 2: While the eggs are cooking, add mustard, crème fraîche, olive oil, salt, and pepper to the food processor and pulse with the charred leeks. Set aside.
Eggs, part 2: At 7½ minutes, remove eggs from boiling water with a spider strainer or slotted spoon and gently place in ice bath. Stir to cool evenly. Peel the eggs into the ice bath—the water will help you get the shell off. Slice the eggs in half lengthwise, then scoop out the yolks, add them to the food processor, and pulse to combine with the leek filling.
Assembly: Place the leek filling into a piping bag (or Ziploc bag with a cut corner) and pipe about 1 tablespoon into each egg half. Garnish with several slices of pickled onions and dazzle your guests.