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Deviled eggs with chile flake and sea salt

Time 35 minutes
Yields Makes 16 deviled eggs
Deviled eggs with chile flake and sea salt
(Calvin B. Alagot / Los Angeles Times)
1

Remove the yolks from all of the eggs and place them in a food processor. You will have 24 egg white halves after you slice the eggs. Place 8 whites in the processor along with the yolks, reserving 16.

2

Add the mayonnaise, buttermilk, paprika, turmeric, celery salt, Dijon mustard and a drizzle of olive oil to the processor and purée until very smooth. If the mixture is still coarse, beat in more mayonnaise, buttermilk or white vinegar to taste. This makes about 3 cups yolk mixture.

3

Fill the empty egg white halves with the yolk mixture and garnish each with chives, chile flakes, sea salt and dill.

Adapted from a recipe by Manuela restaurant.

Jenn Harris is a senior writer for the Food section and is also the fried chicken queen of L.A. She has a BA in literary journalism from UCI and an MA in journalism from USC. Follow her @Jenn_Harris_.
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