+
0 (0)

Appetizers

Deviled eggs with relish and whole grain mustard

Deviled eggs with relish and whole grain mustard
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: 40 minutes | Makes 24 deviled eggs
  • 12 hard-boiled eggs, cooled, peeled and halved lengthwise
  • ¼ cup minced chives, plus extra for garnish
  • 2 tablespoons whole-grain mustard
  • ¼ cup mayonnaise
  • Large pinch of cayenne pepper, or to taste
  • 2 tablespoons sweet relish
  • 2 tablespoons minced red onion
  • 2 to 4 tablespoons lemon juice
  • Splash of Tabasco sauce
  • 2 tablespoons minced chervil
  • ¼ teaspoon salt, or to taste

Step 1In 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.

Step 2Spoon some of the mixture into each egg white half. Garnish with more finely chopped chives. Serve chilled.

Note: Adapted from a recipe by chef Roy Choi of Commissary restaurant.

HAVE YOU TRIED


Bewley's Tuscan bean and tomato soup
Bewley's Tuscan bean and tomato soup

Sherry Dijon vinaigrette
Sherry Dijon vinaigrette

Pumpkin ragout with chorizo and shiitake mushrooms
Pumpkin ragout with chorizo and shiitake mushrooms

Lake Elsinore Smokehouse Tennessee Coleslaw
Lake Elsinore Smokehouse Tennessee Coleslaw

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Gougères, Gruyère, piment d’Espelette
Broiled clams with herbed butter
Turkey quesadillas
Angelini beet salad