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!
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Pickled Herring Deviled Eggs w/ Mustard Seeds & Dill
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- Serves 6-8
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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
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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
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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.
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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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