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Everything spice deviled eggs

Everything spice deviled eggs
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: 1 hour, 15 minutes | Makes 24 deviled eggs

Everything spice

  • 1 tablespoon plus ½ teaspoon dehydrated onion
  • ½ teaspoon garlic flakes (or ¼ teaspoon garlic powder)
  • ¼ teaspoon caraway seeds
  • ½ teaspoon Maldon salt
  • ¼ teaspoon fennel seeds, toasted and ground
  • 1 teaspoon poppy seeds
  • Dash of celery seeds
  • 1 ½ tablespoons sesame seeds, lightly toasted

Step 1In 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

  • 12 hard-boiled eggs, cooled, peeled and halved lengthwise
  • 1 tablespoon Dijon mustard
  • 3/4 cup mayonnaise
  • 1 tablespoon Champagne vinegar, or to taste
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped chervil
  • 1 teaspoon white vinegar
  • Salt
  • Prepared Everything spice
  • Ground paprika
  • Olive oil

Step 1In 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.

Step 2Pipe the filling into the egg whites, dust with Everything spice and a little paprika, then finish with a drizzle of olive oil before serving.

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


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