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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.


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