Tuna & Caper Deviled Eggs
Category
Snack
Servings/Yield
Makes 10
Author
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
Ingredients
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3⁄4 teaspoon yellow mustard seeds (4 grams)
-
1⁄2 teaspoon black peppercorns, preferably Tellicherry (2 grams)
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1 teaspoon ajowan (1 gram)
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1⁄2 teaspoon sweet paprika (1 gram)
-
1⁄4 teaspoon ground ginger (1⁄2 gram)
5 large eggs
3 tablespoons labne or plain Greek yogurt
-
2 teaspoons extra-virgin olive oil
Kosher salt
1/4 cup finely flaked olive oil-packed tuna
1 tablespoon capers, chopped
Spice Blend
Deviled Eggs
Directions
For the Spice Blend
Finely grind the mustard seeds and peppercorns together and immediately mix with the ajowan, paprika, and ginger.
For the Eggs
Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat and then remove from the heat, cover, and let stand for 10 minutes.
Tilting the saucepan, pour out the hot water, holding back the eggs with a slotted spoon. Run cold water into the saucepan until it is cold. Cover the eggs with more cold water and let sit until the eggs are completely cold. Carefully peel the eggs and cut each in half lengthwise. To get clean cuts, use a very sharp knife and wipe the blade after each cut.
Pop out the yolks and place them in a medium bowl, and set the whites on a cutting board. Smash the yolks with a fork until crumbly and add the labne, oil, 11⁄4 teaspoons of the spice blend, and a pinch of salt. Add capers and tuna. Mash and stir until smooth. Season to taste with salt.
Rub some of the remaining spice blend all over the cut sides and cavities of the egg whites to coat and set them cut-side up on a serving plate. Evenly divide the yolk mixture among the cavities and sprinkle with any remaining spice blend.
Recipe Note
Recipe from "Mastering Spice" by Lior Lev Sercarz.
Photo © Thomas Schauer
Questions? Contact helen@laboiteny.com
