Deviled eggs with croutons and pickled mustard seed
1 hour, 50 minutes. Makes 24 deviled eggs
AIOLI
1 egg yolk ¾ teaspoon Dijon mustard 1 small dash Tabasco 1 small dash Worcestershire ¾ teaspoon Banyuls vinegar 2¼ teaspoons lemon juice 2 cups grapeseed oil Salt
In a blender, combine the egg yolk, mustard, Tabasco, Worcestershire sauce, vinegar and lemon juice. With the blender running, slowly drizzle in the grapeseed oil to form an emulsion. Season with 3⁄4 teaspoon salt, or to taste. If desired, thin with a little water as needed. This makes a scant 2 cups aioli, which will keep, covered and refrigerated, up to 1 week.
CROUTONS
2 slices of bread from a country loaf Extra virgin olive oil Salt and pepper to taste
Remove the crust from the bread and cut it into 1⁄4-inch cubes. Place the cubes in a bowl and toss with 2 teaspoons olive oil, or enough to lightly coat, and a sprinkling of salt and pepper. Toast the cubes in a skillet over low heat until goldenbrown, 15 to 20 minutes, shaking frequently to prevent burning.
PICKLED MUSTARD SEED
1⁄4 cup yellow mustard seeds 3⁄8 teaspoon coriander seed, toasted 1⁄4 teaspoon toasted cardamom 1⁄8 teaspoon black peppercorns 1⁄4 teaspoon juniper berries 1⁄4 small bay leaf 1⁄2 teaspoon dried thyme 1 cup white balsamic vinegar 1 cup water
1. Bring a small saucepan of water to a boil. Add the mustard seeds and blanch. Drain, discarding the water. Repeat, blanching the seeds twice more. Drain and place the seeds in a glass bowl.
2. Make a spice sachet: Combine the coriander, cardamom, pepper, juniper, bay leaf and thyme in a coffee filter or cheesecloth, tying the sachet shut with butcher’s twine so the spices don’t escape.
3. In a small saucepan, combine the vinegar and water, along with the sachet and bring to a boil. Remove from heat and pour the vinegar mixture and sachet over the seeds. Set aside until cooled. Cover and refrigerate the pickled seeds until ready to use. Strain before using.
DEVILED EGGS
12 hard-boiled eggs, cooled, peeled and halved lengthwise
1½ tablespoons aioli Heaping 2 tablespoons Dijon mustard 6 ounces crème fraîche ½ teaspoon salt
2 teaspoons smoked paprika, plus extra for garnish
½ teaspoon sherry vinegar
1 tablespoon plus 1 teaspoon chopped chives, plus extra for garnish 2 thick slices bacon, cooked and finely crumbled Prepared croutons 2 tablespoons pickled mustard seeds
1. In the bowl of a food processor, combine the egg yolks, aioli, mustard, crème fraîche, salt, smoked paprika, sherry vinegar and chives. Taste and adjust the flavorings or seasoning as desired. Place the yolk mixture in a piping bag.
2. Pipe the yolk mixture into the cavity of each egg white. Garnish each with a sprinkling of bacon and croutons, along with ¼ teaspoon pickled mustard seeds. Finally, garnish each egg with a dash of smoked paprika.
Note: Adapted from a recipe by chef Sam Jung of Church & State. Although many recipes, such as the aioli, call for raw egg yolks, the U.S. Department of Agriculture recommends that diners — especially children, seniors, pregnant women and those with compromised immune systems — avoid eating them.