Deviled Eggs II
Second run at deviled eggs, and still experimental. This time the filling was built on whole spices ground fresh: mustard seed, coriander and white pepper in the mortar, with lemon over the top. Delicious, but strong and salty. Findings at the bottom
Everything out first
Eggs, the scale, the mortar and the spice jars: mustard seed, coriander and white pepper, with the Löwensenf and salt standing by
Peel and split
Boiled, cooled, peeled and halved. Whites onto the plate, yolks into the bowl
The mortar
Mustard seed and salt ground together, coriander and white pepper after. Grinding fresh is the experiment, and it works. The 4.5 g of salt does not: it was far too much for a dozen halves
Yolks and aromatics
All the yolks in, garlic and herbs chopped fine on the board
The filling
Mayonnaise, Löwensenf and the ground spices over the yolks, then the lemon squeezed in. The coriander and lemon together are what made it strong: good strong, but close to the edge
Filled and dusted
Mashed smooth, spooned back into the whites and dusted with paprika
Commentary, extra notes
- 4.5 g of salt was way over. Half of that next time, and taste before filling
- Freshly ground mustard seed, coriander and white pepper beat the pre-ground versions. The coriander with the lemon runs strong, so one of the two wants dialling back
- Something crunchy belongs inside: the filling is all soft. Part I’s spring onion did that job; celery or a diced pickle would too
- Part I is at Deviled eggs