Labne Deviled Eggs with Paprika and Ginger | Christopher Kimball’s Milk Street

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Milk Street Recipe

Labne Deviled Eggs with Paprika and Ginger

By Lior Lev Sercarz - Friend of Milk Street

Labne Deviled Eggs with Paprika and Ginger

"They’re a special thing, deviled eggs, and while they seem like a treat that someone took the time to make, at the end of the day, they’re really very simple. I tend to think of them as composed egg salad, something I grew up eating a lot of. To give traditional deviled eggs even more flavor, I sprinkle the usually bland whites with spices, too. It’s as striking visually as it is taste-wise.

Labne in place of mayonnaise gives the filling a little tang. You’ll still get classic creaminess, as well as mustardy heat. Starting with whole mustard seeds offers a more complex taste than using pre-ground mustard powder." — chef and spice blender Lior Lev Sercarz

Excerpted from Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking © 2019 by Lior Lev Sercarz. Photography © 2019 by Thomas Schauer. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved.

Ingredients

Directions

  1. 01
    Finely grind the mustard seeds and peppercorns together and immediately mix with the ajowan, paprika, and ginger.

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