Pickled Herring Deviled Eggs w/ Mustard Seeds & Dill

I know it’s been a while, eh? I apologize for the lack of posting but I’ve been kind of busy since the beginning of the year, and the cherry on top of the rotten cake is that this site was down for some technical issues the past few weeks. Then a funny thing happened. I started receiving email upon email of concerned readers from the four quarters of the world wondering if I was okay, and if the site was going to be gone like… forever. Really? Thank you, guys. This morning I realized that someone started a chow.com thread asking what happened to the site to which someone answered: “I heard he had become enlightened and does not eat food anymore.” Unfortunately I haven’t become enlightened and I still do eat food, but that wise-ass posting hit me with the realization that I needed to come back. I miss this place too.

Okay, one of the reasons why I dropped off the planet in the first place is that I was busy at the beginning of the year working as a chef consultant with my good friend John Stevenson for the new Russ & Daughters Cafe, I helped mostly developing recipes and putting the menu together. What an amazing menu it turned out to be. Take a look at it here. Not only it was a great project with good people but the team there is truly doing an amazing job on a day to day basis. It wasn’t long after opening that the great reviews started coming in, two stars in the New York Times, five stars in the New York Observer… Go and get a seat. Now!

This recipe for pickled herring deviled eggs was among dozen of recipes we tried for the menu but this one ended up on the cutting room floor, not that it wasn’t good, it didn’t fit anywhere in the overall menu concept. I liked them very much, though. Perfect for a before-dinner snack with a glass of Vodka. Shalom!

  • Pickled Herring Deviled Eggs w/ Mustard Seeds & Dill

    • Serves 6-8
    • For the pickled herring deviled eggs:
    • 12 organic eggs, hard-boiled and peeled
    • 6 ounces Russ & Daughters pickled herring
    • 3 tablespoons mayonnaise
    • 3 tablespoons sour cream
    • 1 tablespoon whole grain mustard
    • 2 tablespoons scallion, chopped
    • 3 tablespoons fresh dill, chopped + garnish
    • pinch of smoked paprika
    • salt and black pepper to taste
    • For the pickled mustard seeds:
    • 1/2 cup yellow mustard seeds
    • 1/3 cup sugar
    • 1 cup cider vinegar
    • 2 chile de arbol
    • 1 tsp salt
    • For the pickled herring deviled eggs:
    • Slice the hard-boiled eggs in half and place the yolks in the bowl of a food processor. Rinse the egg whites under cold water if necessary. Dry on a paper towel.
    • Cut the pickled herring into small chunks and add it to the food processor along with the mayonnaise, sour cream, whole grain mustard, chopped scallion, chopped dill, and a pinch of smoked paprika. Process the mixture until smooth. Season with salt and pepper to taste.
    • Place the egg whites on a platter. Fill a pastry bag with a round tip with the egg yolk filling and generously pipe the mixture into the egg whites. Garnish with a teaspoon of pickled mustard seeds and a sprig of dill. Serve immediately.
    • For the pickled mustard seeds:
    • Place mustard seeds in a small bowl. Combine vinegar, sugar, chile de arbol and salt in a saucepan and bring to a boil. Pour the hot vinegar mixture over the mustard seeds. Set aside for 4 hours. Pickled mustard seeds will keep for a month.
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  • Chris Low

    So glad you finally had time to fix the technical glitch – too many concerned readers out here. You might have to place a lock on my ip from now on. 😛

    Lovely posting as always and love deviled eggs(!) but I guess I’ll have to improvise without R&D’s pickled herring. Any suggestions?

  • kitchenriffs

    Wow wow oh wow! So glad to see you post again! I’ve missed you. Just so happy to see you posting. Thanks.

  • gnub

    glad you’re back!

  • zenchef

    Thank you, John! Much appreciated.

  • zenchef

    Thank you!!

  • zenchef

    Thanks! Maybe a good smoked salmon would do? That or a pickled Orangutan! :)

  • Chris Low

    Ok, I’ll go with the Orangutan! Seeing that I’ll be in their territories coming weekend. Ahhh.. It’s happening already!! :S

  • Chris Chang

    I was so sad when I couldn’t access the site anymore! But SO GLAD you are back and that all is good in the world! Can’t wait to see what else you have! You are really an inspiration, thank you Chef!

  • Mary Palmer

    So happy to see you back!!! I’ve been out of the blogging world for a bit. You are an inspiration! xoxo from Feeding Groom!

  • http://www.ouichefnetwork.com Oui, Chef

    Nice to see you back, Zen….you’ve been missed!

  • Doortje

    Yaaay you’re back!

  • zenchef

    Hey Chris! Thanks for the kind words and for being back!

  • zenchef

    Nice to see you too! Thank you! :)

  • zenchef

    Thanks Steven. Missed you too!

  • zenchef

    Welcome back!

  • alagwc

    hurrah! You are back with another amazing recipe! Thank you for all your inspiration.

  • Niki Russ/ Russ & Daughters

    Sorry to all those Zen Chef admirers that we were keeping him busy at Russ & Daughters. We not only have an amazing
    menu thanks to our work with him, but we feel a little bit more enlightened. Salut Stephane!

  • zenchef

    Thank you for checking it out! :)

  • zenchef

    Salut Niki! Thanks for visiting and for the kind words. You’re the best. :) I NEED to visit you guys SOON.

  • Vera Trifonova

    OMG I am so glad you are back!!! I have been checking site for new posts regularly. Excited for your new project and for the new recipes on the blog too!!

  • zenchef

    Thank you for coming back Vera! :) I’ll try to post more regularly.

  • frankie

    yippeee you’re back!

  • http://www.tasteslikehome.org/ Cynthia

    I missed you LOTS and am delighted you are back. Figured you were busy with projects. Really good to see you online again.

  • http://staceysnacksonline.com Stacey Snacks

    How come no one told me you were back in blogging business? Happy to see you! I LOVE pickled herring, and pickled eggs (and pickled anything). Will add this to my stuffed egg recipes. Thank you sir. Love Russ & Daughters, have since I was a kid. xo

  • Michelle

    WOohooo!!! Great to see you back! 2 requests please: Can you make a mont blanc and a avocado stuffed with tuna tartare (like the michelin star restaurant L2O?). Many thanks!

  • Katharina Wilson

    so happy you are back. I had to dig so deep into cached sites to find the better than momofuku pork belly recipe. The best!!!

  • Hilda

    Welcome back! We missed you sooooo 😉

  • Lori Lynn

    Love this. Now I have a hankering for herring too.
    LL