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Appetizers

Deviled eggs with uni

Deviled eggs with uni
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

Lemon aioli

  • 2 egg yolks
  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • 2 cups grapeseed oil
  • Salt and pepper

Step 1In a blender, combine the egg yolks, lemon juice and mustard. With the blender on medium speed, slowly add the oil until emulsified. Season with ½ teaspoon salt and 1/8 teaspoon pepper, or to taste. This makes about 2 cups aioli, which will keep, covered and refrigerated, up to 1 week.

Deviled eggs

  • 12 hard-boiled eggs, cooled, peeled and halved lengthwise
  • ¼ cup plus 2 tablespoons lemon aioli
  • 2 tablespoons yuzu kosho
  • 24 strips uni
  • Salt and pepper

Step 1In a bowl, mash together the egg yolks with the lemon aioli and yuzu kosho. Season with ½ teaspoon salt and 1/8 teaspoon pepper, or to taste, stirring well. This makes about 1 ¼ cups aioli. Spoon the mixture into the egg whites and garnish each deviled egg with a strip of uni.

Note: Adapted from a recipe by chef Jason Fullilove of Barbara Jean restaurant. Although many recipes, such as the aioli, call for raw egg yolks, the U.S. Department of Agriculture recommends that diners — especially children, seniors, pregnant women and those with compromised immune systems — avoid eating them.

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