Deviled eggs with croutons and pickled mustard seed

Time 1 hour 50 minutes
Yields Makes 24 deviled eggs
Deviled eggs with croutons and pickled mustard seed
(Calvin B. Alagot / Los Angeles Times)



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 ¾ 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.



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 golden-brown, 15 to 20 minutes, shaking frequently to prevent burning.

Pickled mustard seed


Bring a small saucepan of water to the 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.


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.


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 mustard seed


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.


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.

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.

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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