DEVILED EGGS WITH ZHUG & PICKLED RADISHES
Makes 12 halves
1
hourThree scrambled eggs. That’s a big, hearty breakfast, right? So why is it so easy to scarf unlimited deviled eggs while standing at the buffet table? We have no idea, and we’re also not mad about it. These deviled eggs are case in point: delicious Kewpie Mayo filling with nice warmth from Urfa Biber Chile Flakes plus a picked radish and Zhug Blend finish. Amazing!
Ingredients
For the eggs & filling:
6 eggs
1 tsp Dijon Mustard
1/4 tsp Urfa Biber Chile Flakes
salt, to taste
1/2 cup Kewpie Mayonnaise
1 tsp Tarragon Vinegar
water to adjust filling consistency
For the pickled radishes:
2 radishes, thinly sliced
1/2 cup distilled vinegar
2 Tbl sugar
1/2 tsp sea salt
1/4 tsp Urfa Biber Chile Flakes
Zhug Blend for garnishing
Instructions
- Pickle the radishes: Combine the radishes, vinegar, salt, sugar and chile flakes in a bowl. Allow to pickle for at least 30 minutes. Store any unused radishes in the fridge for up to 10 days.
- Place the eggs in a pot. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
- Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, mayo, Tarragon Vinegar and chile flakes. Taste and adjust with salt. Note that Kewpie mayo is saltier than traditional mayo – and much more full-flavored. Be sure to taste before adjusting with salt.
- Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with Zhug Blend. Top each with a radish slice. If the radish slices are too large, cut in half and place half moons on the eggs.
