Just think of the deviled egg as a perfectly composed dish: bite-sized flavor bombs that offer a study in both texture and balance. The acid component — often from vinegar, mustard or lemon — should pop. The texture, smoothed by an aioli or mayonnaise, should be silky and luxurious. And the garnish — here a sprinkle of everything bagel spice — should tie all the flavors together while riffing further on the textures of the dish.
From the story: Celebrating New Year’s Eve with deviled eggs 12 ways
In a spice grinder or food processor, combine the onion, garlic, caraway and salt, and pulse a few times to coarsely break up. Move the spice blend to a bowl and stir in the fennel, poppy, celery and sesame seeds. This makes a scant ¼ cup spice blend. Store, tightly covered, in a cool, dry place.
In the bowl of a food processor, pulse together the egg yolks, mustard, mayonnaise, vinegar, chives, chervil and white vinegar. Season with ½ teaspoon salt, or to taste. This makes about 1 ½ cups yolk mixture. Press the mixture through a fine mesh sieve, then place in a piping bag.
Pipe the filling into the egg whites, dust with Everything spice and a little paprika, then finish with a drizzle of olive oil before serving.
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