Name: Deviled Egg Crisps with Crunchy Quinoa
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 12 to 16 crisps
Ingredients: Canola oil, for frying; 1/2 cup cooked and air-dried quinoa; Kosher salt and ground white pepper; 4 hard-boiled eggs, peeled (see Cook's Note); 1/4 cup mayonnaise; 2 teaspoons Dijon mustard; 2 to 4 dashes hot sauce; Thin crackers, such as sourdough or multigrain, for serving; Snipped chives, for garnish

Directions

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25m Easy 98%

CLASS

Set a fine sieve over a heatproof bowl. Heat 1/4 inch of canola oil in a medium skillet over medium heat until shimmering. Add the cooked and cooled quinoa and fry, stirring, until the sizzling stops, about 2 minutes. Transfer the quinoa to the sieve to drain, then transfer it to paper towels to remove any excess oil; season with salt.
Combine the eggs, mayonnaise, mustard and hot sauce in a food processor; puree until smooth. Scrape down the side of the bowl and puree again. Season the deviled egg puree with salt and white pepper.
Using a rubber spatula, transfer the deviled egg puree to a large resealable plastic bag. Press the puree into one corner of the bag, then snip off the corner with scissors. Pipe the puree onto crackers. Top the crisps with the crunchy quinoa and snipped chives and serve.

Cook’s Note

To hard-boil eggs, bring a medium saucepan of water to a boil. Using a slotted spoon, lower the eggs into the water and simmer over medium heat for 10 minutes. Transfer the eggs to an ice bath to cool slightly before peeling.