Whenever I go to a party, I usually offer to bring deviled eggs. Why? Who doesn’t love deviled eggs?! I simply marvel at how much people rave at my deviled eggs. This past weekend I took these deviled eggs to a party. They were eyed up and coveted the minute I set them on the table. One guy dove in and said, ‘Wow, whoever made these knows what’s up!’ My boyfriend proudly declared that I made them and he was told he was a lucky man! And of course he is, for more than just my ability to make some yummy deviled eggs too!
Anyway, I find that whipping up some deviled eggs is usually pretty feasible prior to a party. I always seem to have eggs on hand and you can make the filling with just about any fat or oil under the sun. This time, I wanted to make use of my new found love for making lacto-fermented mayonnaise. The first recipe I tried was introduced to me by my friend Lisa, author of ‘Lisa’s Counter Culture: Pickles and other Well Bred Foods‘. I really wasn’t a big fan of homemade mayonnaise until I tried her method. And then……I simply fell in love! Now, I’m totally smitten with homemade mayo. The key is to use a mild olive oil that does not have a more grassy or peppery finish. I wanted a deviled egg that had a little variety, a little spice with a subtle kick. I am not big on super spicy foods, but I do love the depth of flavor some spices can infuse. Chipotle is one of my favorites, but only in small doses. Curry is another spice blend that wins me over. With all of that in mind, these deviled eggs were inspired!
- 6 large hard-boiled eggs, shelled
- 1/4 cup mayonnaise (recipe follows), more as needed to reach creamier consistency
- splash lemon juice or apple cider vinegar
- 1 tablespoon minced green onion (optional)
- 3/4 teaspoon curry powder
- 1 tablespoon minced fresh cilantro
- Pinch of chipotle
- 1 to 2 large organic egg yolks (no whites)
- 1/2 teaspoon salt (2 grams superfine grind), more to taste 1 tablespoon filtered water
- 1.5 tablespoons lemon juice (add more to taste at end)
- 1 cup olive oil (choose light and non-peppery), or 3/4 cup olive oil & 1/4 cup sesame oil
- Options: pinch of mustard powder, pepper, and/or garlic
- Cut hard-boiled eggs lengthwise in half.
- Scoop yolks into medium bowl.
- Mash yolks with fork.
- Add mayonnaise, lemon or acv, minced green onion and curry powder; mix well.
- Season yolk mixture to taste with salt and pepper.
- Taste and correct for any further seasoning - may need more mayo or lemon.
- Divide filling among egg halves, mounding slightly.
- Arrange eggs on platter. Lightly dust each egg with some chipotle powder. Sprinkle with minced cilantro. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- To make the mayonnaise:
- Make sure all the ingredients are at room temperature, otherwise it can be difficult to get the mayo to emulsify.
- Combine yolks, salt, water and lemon juice into processor. Blend for 30 to 45 seconds.
- Add the oil slowly while processor is on. It helps to measure out your oil into a cup that pours well in a wire-thin stream.
- When the emulsion becomes creamy, increase the speed with which you add the oil in a thin stream.
- When all the oil is incorporated, add remaining lemon juice to taste. If the mayonnaise is too thick, add some filtered water. Taste and adjust seasonings if needed.
- Add to Pickl-It and close the lid. Add airlock with water and ferment at room temperature for 3 to 4 hours in 3⁄4 Liter Pickl-It with airlock away from direct light. Move to fridge.
The recipe for mayo in my deviled eggs was used from Lisa’s eBook (with permission). Lisa’s eBook has lots
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