Deviled Eggs
- Level: Easy
- Yield: 1 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 107
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 5
- Cholesterol
- 94
- Sodium
- 162
- Total: 1 hr 50 min (includes cooling time)
- Active: 30 min
Ingredients
6 large eggs
4 teaspoons mayonnaise
2 teaspoons yellow mustard
1/2 teaspoon white wine vinegar
Hot sauce, to taste
Kosher salt and freshly ground black pepper
Pickled Mustard Seeds, recipe follows, for garnish
Finely sliced fresh chives, to garnish
Pickled Mustard Seeds:
1 1/2 cups white wine vinegar
1/3 cup granulated sugar
1 tablespoon kosher salt
3/4 cup mustard seeds
Directions
- Set up a charcoal grill for direct and indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- On the direct heat-side of the grill, bring a medium pot of water to a gentle boil. (You can move the pot slightly off the direct heat so that the water remains at a gentle boil.) Using a slotted spoon or spider, gently lower the eggs into the water. Simmer until the eggs are cooked through and the yolks are set, about 14 minutes.
- Pull the eggs out of the water and plunge into an ice bath. Allow the eggs to sit in the ice bath until thoroughly chilled, about 5 minutes. Drain the water from the eggs and peel, discarding the shells. (You can peel under running water or in a water bath to make it easier.) Slice each egg in half lengthwise and scoop the yolks into the bowl of a food processor fitted with a blade attachment. Process until smooth. Add the mayonnaise, mustard, vinegar and hot sauce. Lightly season with salt and pepper, then process again until completely smooth.
- Fill the egg whites with the whipped yolk mixture using a piping bag or a resealable bag with a tip cut off for an easier filling. Just before serving, garnish each egg with the Pickled Mustard Seeds and chives.
Pickled Mustard Seeds:
- In a sauce pot, combine the vinegar, sugar, salt and 1/3 cup water and bring to a simmer. Whisk to dissolve the salt and sugar, then add the mustard seeds. Bring back to a simmer, then remove from the heat and let sit at room temperature until cooled. Store refrigerated in an airtight container for up to 2 weeks.