Labne Deviled Eggs with Paprika and Ginger
- Makes10 Deviled Eggs
"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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.