Deviled eggs with relish and whole grain mustard

Time 40 minutes
Yields Makes 24 deviled eggs
Deviled eggs with relish and whole grain mustard
(Calvin B. Alagot / Los Angeles Times)

In a bowl, combine the yolks with ¼ cup minced chives, the mustard, mayonnaise, cayenne, sweet relish, red onion, lemon juice, Tabasco, chervil and salt until fully incorporated. Taste and adjust seasoning if desired. This makes about 1 ½ cups filling.


Spoon some of the mixture into each egg white half. Garnish with more finely chopped chives. Serve chilled.

Adapted from a recipe by chef Roy Choi of Commissary 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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