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Everything spice deviled eggs

Time 1 hour 15 minutes
Yields Makes 24 deviled eggs
Everything spice deviled eggs
(Calvin B. Alagot / Los Angeles Times)

Everything spice

1

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.

Deviled eggs

1

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.

2

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.

Adapted from a recipe by chef Daniel Patterson of Alta restaurant in San Francisco.

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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