Deviled Egg Salad
When I don't feel like stuffing deviled eggs, I still get to enjoy the taste by making this salad. It’s as good by the spoonful as it is sandwiched between bread.
Deviled Egg Salad
Category
Salad
Servings/Yield
4
Author
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
When I don't feel like stuffing deviled eggs, I still get to enjoy the taste by making this salad. It’s as good by the spoonful as it is sandwiched between bread.
Ingredients
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3⁄4 teaspoon yellow mustard seeds (4 grams)
-
1⁄2 teaspoon black peppercorns, preferably Tellicherry (2 grams)
-
1 teaspoon ajowan (1 gram)
-
1⁄2 teaspoon sweet paprika (1 gram)
-
1⁄4 teaspoon ground ginger (1⁄2 gram)
5 large eggs
3 tablespoons labne or plain Greek yogurt
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2 teaspoons extra-virgin olive oil
Kosher salt
1/2 cup chopped yellow onion
1/2 cup labne
Spice Blend
Deviled Eggs
Directions
For the Spice Blend
Finely grind the mustard seeds and peppercorns together and immediately mix with the ajowan, paprika, and ginger.
For the Eggs
Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat and then remove from the heat, cover, and let stand for 10 minutes.
Tilting the saucepan, pour out the hot water, holding back the eggs with a slotted spoon. Run cold water into the saucepan until it is cold. Cover the eggs with more cold water and let sit until the eggs are completely cold. Carefully peel the eggs and cut each in half lengthwise. To get clean cuts, use a very sharp knife and wipe the blade after each cut.
Pop out the yolks and place them in a medium bowl, and set the whites on a cutting board. Smash the yolks with a fork until crumbly and add the labne, oil, 11⁄4 teaspoons of the spice blend, and a pinch of salt. Mash and stir until smooth. Season to taste with salt.
Coat a small skillet with olive oil and heat over medium heat. Add 1⁄2 cup chopped yellow onion, the remaining spice blend that would have been rubbed on the egg whites and sprinkled on top, and a pinch of salt. Cook, stirring occasionally, until the onions are almost tender, about 5 minutes. Transfer to a large bowl and cool completely.
Add the yolk mixture, egg whites, and 1⁄2 cup labne to the cooled onion. Stir with a fork, cutting up the egg whites, until well mixed. Season to taste with salt.
Recipe Note
Recipe from "Mastering Spice" by Lior Lev Sercarz.
Photo © Thomas Schauer
Questions? Contact helen@laboiteny.com
