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Appetizers, Stovetop

Deviled eggs with chile flake and sea salt

Deviled eggs with chile flake and sea salt
Calvin B. Alagot / Los Angeles Times

If there aren’t any deviled eggs at a cocktail party, did the party really happen? I have a friend who is adamant that a celebration is not a celebration without a platter of deviled eggs. And she isn’t the only ... Read more

Total time: 35 minutes | Makes 16 deviled eggs
  • 2 hard-boiled eggs, cooled, peeled and halved lengthwise
  • 1/3 cup mayonnaise, preferably Kewpie
  • 1/3 cup buttermilk
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1 tablespoon celery salt
  • 1 tablespoon Dijon mustard
  • Olive oil
  • White vinegar
  • Chopped chives, for garnish
  • Chile flakes, for garnish
  • Sea salt, for garnish
  • Fresh dill sprigs, for garnish

Step 1Remove 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.

Step 2Add 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.

Step 3Fill the empty egg white halves with the yolk mixture and garnish each with chives, chile flakes, sea salt and dill.

Note: Adapted from a recipe by Manuela restaurant.


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