All the men in the Symon family have a true love for deviled eggs and we are always playing with different recipes. But one thing always remains: we aren’t shy with the mustard. This variation is topped with pickled mustard seeds, AKA Cleveland caviar, which gives it a great pop and crunch.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 1 dozen |
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 1 dozen |
Ingredients
- 6 large eggs
- 4 teaspoons mayonnaise
- 2 teaspoons yellow mustard
- 1/2 teaspoon white wine vinegar
- Hot sauce, to taste
- Kosher salt and freshly ground black pepper
- Pickled Mustard Seeds, recipe follows, for garnish
- Finely sliced fresh chives, to garnish
- 1 1/2 cups white wine vinegar
- 1/3 cup granulated sugar
- 1 tablespoon kosher salt
- 3/4 cup mustard seeds
Instructions
- Set up a charcoal grill for direct and indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- On the direct heat-side of the grill, bring a medium pot of water to a gentle boil. (You can move the pot slightly off the direct heat so that the water remains at a gentle boil.) Using a slotted spoon or spider, gently lower the eggs into the water. Simmer until the eggs are cooked through and the yolks are set, about 14 minutes.
- Pull the eggs out of the water and plunge into an ice bath. Allow the eggs to sit in the ice bath until thoroughly chilled, about 5 minutes. Drain the water from the eggs and peel, discarding the shells. (You can peel under running water or in a water bath to make it easier.) Slice each egg in half lengthwise and scoop the yolks into the bowl of a food processor fitted with a blade attachment. Process until smooth. Add the mayonnaise, mustard, vinegar and hot sauce. Lightly season with salt and pepper, then process again until completely smooth.
- Fill the egg whites with the whipped yolk mixture using a piping bag or a resealable bag with a tip cut off for an easier filling. Just before serving, garnish each egg with the Pickled Mustard Seeds and chives.
- In a sauce pot, combine the vinegar, sugar, salt and 1/3 cup water and bring to a simmer. Whisk to dissolve the salt and sugar, then add the mustard seeds. Bring back to a simmer, then remove from the heat and let sit at room temperature until cooled. Store refrigerated in an airtight container for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 107 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 94 mg |
| Sodium | 162 mg |
| Serving Size | 1 of 12 servings |
| Calories | 107 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 94 mg |
| Sodium | 162 mg |
Reviews
These are very good!
Taste good but mine seemed like too much liquid
After 50 years of trying various methods to successfully peel eggs from our own chickens……FINALLY….. one that works perfectly! Thank you, Michael Symon!
My husband and I raise chickens and ducks so we always have fresh eggs daily. I’m always looking for new recipes and this one is fantastic! We love these deviled eggs!
This was so simple and the directions were very well explained.
I made these for a Fourth of July gathering. This was one of three styles of deviled eggs I made they were very much enjoyed by the crowd. They really liked the mustard seed. Caviar was very successful..