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Prep time
15 minutes
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Cook time
10 minutes
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Makes
2 dozen egg halves
Author Notes
Here's a mustard-aioli first cousin to a canape recipe I posted here using sliced hard cooked eggs, lemon aioli and dukkah. These eggs are a bit more picnic friendly because the aioli relies solely on mustard and roasted garlic, and not raw egg yolk, for its emulsion. The dukkah, an Egyptian spice and nut blend used there for dipping, provides a bright burst of flavor while adding a bit of crunch. I discovered dukkah, and the brilliant suggestion to use it with eggs, in Arabella Boxer’s wonderful resource, “The Spice Book.” I like her combination of spices, but have tinkered significantly with the proportions; I use pumpkin seeds or pepitas instead of the more traditional hazelnuts or roasted garbanzos. Use whatever nuts you like. Pistachios also work well! The recipe makes a bit more dukkah than you’ll need even for a dozen eggs, deviled. Sprinkle it on hummus, or on a fried egg, for a real treat. I hope you enjoy these. ;o) - AntoniaJames.
P.S. If you don't wish to make the aioli, see my note in Step 1, below. —AntoniaJames
Test Kitchen Notes
AntoniaJames' Dukkah Deviled Eggs lived up to expectations—they were the hit of the Fourth of July BBQ! Her version of dukkah, prepared with freshly toasted pepitas, cumin, coriander and seasame seeds, elevates this dish to new levels and will henceforth be replacing pedestrian paprika in many of our our own recipes! We prepared the deviled eggs both ways, with 2-to-1 mix of quality mayo and Dijon mustard, and with AJ's roasted garlic-mustard-oil aioli. We preferred AJ's version, although we did not need as much oil as called for to create it. Sadly, there were no leftovers or we would have had AMAZING egg salad sandwiches the following day! —wssmom
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Ingredients
- The Deviled Eggs -- Makes 2 dozen egg halves
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12 hard cooked eggs, cooled, peeled and halved, lengthwise
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1 tablespoon Dijon mustard
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3 large cloves roasted garlic, or 2 medium cloves, minced
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Tiny pinch of salt
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2 tablespoons olive oil
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2 tablespoons grapeseed or canola oil
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Dukkah, to taste (see recipe below)
- The Dukkah -- Makes a bit more than 1/4 cup
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2 tablespoons raw pepitas or pumpkin seeds, or coarsely chopped toasted pistachios
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2 teaspoons whole cumin seeds
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2 teaspoons whole coriander seeds
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2 tablespoons raw sesame seeds
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1 ½ teaspoons good black peppercorns or grains of paradise (When using black pepper, I like a bold Malabar for this, but Tellicherry will also do just fine.)
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1/2 teaspoon flaky sea salt, or more to taste
Directions
- The Deviled Eggs -- Makes 2 dozen egg halves
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To make the aioli, mash the garlic with a tiny pinch of salt. This is best done with a mortar and pestle. The dukkah has salt in it, so you don’t need much in the aioli. (If you don't want to make the aioli, and the deviled eggs won't be sitting out for a long time, just mix in the best mayo you have with some good Dijon mustard (2 parts mayo to 1 part mustard) - enough to give the mashed egg yolks the consistency you want. Add salt and pepper to taste.)
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Add the mustard and beat well. Whisk in a few drops of olive oil, and then a few more, and then a few more after that, briskly beating all the while. When it starts to thicken a bit, add a light stream of oil, whisking continuously until all of both types of oil is incorporated.
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Remove the egg yolks from the halved eggs. If you want the filling very smooth, press the yolks through a mesh strainer. If you don’t care one way or the other, just mash them well with the back of a fork.
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Add aioli to taste and beat well. I use a fork to do this. I find that a heaping ½ teaspoon per half egg works well, but add more or less as you please.
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Fill the hollows in the egg white halves with a nice mound of filling. Then sprinkle generously with dukkah.
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If taking outside for a picnic, chill these well – at least three or four hours -- before you go.
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Prepare for compliments and effusive thanks from people who don’t get devilled eggs as often as they’d like.
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I hope you like these. ;o)
- The Dukkah -- Makes a bit more than 1/4 cup
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Toast the pepitas or pumpkin seeds in a small heavy skillet until they just start to darken and release their fragrance. Pour them in a bowl right away (!) to cool.
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Toast the cumin and coriander seeds, each in turn, in the same skillet, removing from the pan as soon as they start to darken. Do not tarry, as they can burn easily in the hot pan, even when removed from the stove.
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Toast the sesame seeds in the same skillet, shaking periodically to make sure they brown evenly. Remove from the pan when they start to darken just a bit.
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Pulse the pepitas or pumpkin seeds a few times in a spice mill just to break up into small bits. Don’t worry if there are a few larger pieces. Remove from the mill and put into a medium bowl
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Grind the spices together until medium fine, and then add to the bowl with the pepitas or nuts.
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Grind the peppercorns coarsely and add to the bowl.
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Add the sesame seeds and salt and stir well to blend.
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Store, tightly covered, in the refrigerator. It should hold for several weeks at least, depending on the freshness of the pepitas and sesame seeds.
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I hope you like this. Yours sincerely, AntoniaJames ;o)
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