Once every couple of months a bunch of food lovers gather for Brooklyn Swappers where they trade homemade goods. You never know what these wonderfully creative cooks will be swapping: pickles, jams, sauces, chutneys, relishes, infused alcohols, teas, cakes, cookies, flavored salts, chocolates, candies, kombucha—it could be ANYTHING! For Sunday’s brunch swap, I made Salted Cinnamon Browned Butter Caramels. There’s also a potluck, for which I believe I invented a new dish: The Deviled Egg Egg
- 1 dozen extra large eggs, hard boiled and peeled
- For the whites:
- 2 tablespoon mayonnaise, approximately
- white pepper
- kosher salt
- For the yolks:
- 1/3 cup mayonnaise
- 1 - 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 tablespoon celery, finely grated
- 1 tablespoon onion, finely grated
- freshly ground black pepper
- kosher salt
- Separate the egg whites from the egg yolks into two bowls, being careful to remove all the yolks from the whites. Wash the whites if they have yolks on them and dry with paper towels.
- Gently grate the egg whites into a third bowl on the medium sized side of a box grater. You must do this very carefully so you grate all the whites and don’t grate your fingers. I found myself almost pressing the egg through the grater holes. If you have a ricer that would be easier.
- Mix the egg whites with 2 tablespoons of mayonnaise, salt and white pepper to taste. You want this mixture to hold together, but not to be too moist.
- Mash the egg yolks and mix them with the mayonnaise, sweet pickle relish, onion, celery, and mustard until the mixture is very smooth and creamy. Add salt and freshly ground black pepper to taste.
- On a platter, arrange the eggs whites in a mound and shape them into an oval shape, like a half an egg . Make an indentation in the center of the whites to hold the yolk mixture. Flatten the edges to make it look like the egg has been sliced.
- Pile or pipe the egg yolk mixture into the indentation on the egg white. Be careful not to spill any of the yolks on the whites. Use a spatula to shape the egg mixture in a mound and garnish with a sprinkling of paprika.
- Serve with a teaspoon and celery sticks, endive, slabs of carrots, crackers, etc.
Yield: 12 servings
Serve with your favorite deviled egg toppings on the side. I used my homemade sliced okra pickles, sliced pickled onions and sliced pickled green cherry tomatoes.