Yellow Mustard Seed Giardiniera Deviled Eggs
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.
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.