Yellow Mustard Seed Giardiniera Deviled Eggs

Ingredients (~18 deviled eggs)

• 1 Tbsp yellow mustard seeds
• 3 Tbsp giardiniera brine (from the jar)
• 9 extra-large hard-boiled eggs
• 3/4 tsp black pepper (plus more for garnish)
• Heaping 1/4 tsp sea salt
• 1 1/2 tsp honey
• ~1/2 cup mayonnaise (divided)
• Pickled carrots & pearl onions (from the giardiniera jar)

Soak the Seeds (Important)

Place the yellow mustard seeds and the giardiniera brine in a small bowl.

Let them soak for at least 4 hours. The seeds need this time to absorb the brine and plump up.

Make the Filling

Slice the hard-boiled eggs in half lengthwise. Place the yolks into a medium bowl and set the whites aside.

Mash the yolks thoroughly with a fork.

Add the black pepper, sea salt, and honey. Stir well.

Add about 6 Tbsp (1/4 cup + 2 Tbsp) of the mayonnaise to start. Stir to combine.

Fold in the soaked mustard seeds and the remaining brine liquid from the small bowl.

Check the consistency. If the filling is too stiff, add the remaining mayonnaise (about 1-2 Tbsp) until it is creamy but holds its shape.

Fill and Garnish

Spoon or pipe the filling into the egg white halves.

Pat the pickled carrots and pearl onions dry with a paper towel to remove excess liquid.

Slice the carrots into small strips and quarter the onions. Top each egg with a few strips of carrot and a piece of onion.

Finish with a sprinkle of fresh black pepper.

Yellow Mustard Seed Giardiniera Deviled Eggs

prep time:15 minutes mins

cook time:10 minutes mins

Soak Time4 hours hrs

total time:4 hours hrs 25 minutes mins

These deviled eggs have a texture that actually pops in your mouth. The secret is soaking yellow mustard seeds in tangy giardiniera brine for hours until they plump up. The acid from the brine and the pickled vegetable garnish cuts right through the rich egg yolk filling.

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Ingredients

Ingredients (~18 deviled eggs)

• ▢ 1 Tbsp yellow mustard seeds
• ▢ 3 Tbsp giardiniera brine from the jar
• ▢ 9 extra-large hard-boiled eggs
• ▢ 3/4 tsp black pepper plus more for garnish
• ▢ Heaping 1/4 tsp sea salt
• ▢ 1 1/2 tsp honey
• ▢ ~1/2 cup mayonnaise divided
• ▢ Pickled carrots & pearl onions from the giardiniera jar

Instructions

• Soak mustard seeds in giardiniera brine for 4 hours.
• Hard boil eggs and slice in half lengthwise.
• Remove yolks and mash in a bowl.
• Add black pepper, salt, honey, and mayonnaise to yolks.
• Mix in soaked mustard seeds and brine.
• Adjust filling consistency with additional mayonnaise.
• Spoon or pipe filling into egg white halves.
• Pat pickled carrots and onions dry.
• Slice carrots into strips and quarter onions.
• Top eggs with carrot strips and onion pieces.
• Sprinkle with fresh black pepper.

Notes

Ensure eggs are thoroughly chilled before filling for best presentation.