RECIPE: Deviled Eggs with Garlic Scapes,Shallots,Chive Blossoms and Cucumber Garnish

Last month, I made the best mayonnaise I can remember making - with garlic scapes, grey shallots, and chive blossoms.  I wanted to use it in something special and came up with this recipe.  It was so rich and creamy, though, that it needed something to cut through the richness and cucumber was the perfect foil.

Deviled Eggs with Garlic Scapes,Shallots,Chive Blossoms and Cucumber Garnish

Makes 16 deviled egg halves (8 eggs)

INGREDIENTS:

• 8 hard-boiled eggs
• ¼ cup Garlic Scape–Grey Shallot–Chive Blossom Mayonnaise
• 1 teaspoon Roland Organic Extra Strong Dijon mustard
• 1½–2 teaspoons fresh lemon juice
• ½ teaspoon Himalayan pink salt, or to taste
• 2 teaspoons warm water (to loosen the filling, if needed)
• Up to 2 tablespoons additional mayonnaise, if needed for the final consistency
• 16 slices from a small (pickling) cucumber cut 1/8" thick
  

INSTRUCTIONS:

Peel the eggs, rinse away any shell fragments, pat dry, and cut in half lengthwise.

Remove the yolks and place them in a bowl.

 
Mash the yolks thoroughly with a fork or the back of a spoon until as smooth as possible.

 
Stir in the 1/4 c. mayonnaise, the mustard, lemon juice and salt.

Continue mashing and stirring until thoroughly combined.

 
If the filling becomes too stiff, stir in 2 t. warm water or 2 T. additional mayonnaise

Once the filling is smooth and creamy, taste it and adjust the seasoning.  

 

You now have two options:

1. fill the egg halves immediately and serve them
2. chill the halves and the filling separately until shortly before serving.

I like to do the prep beforehand so I chill everything and serve it the next day.  This also allows the flavors in the filling to meld.

 

The whites should be placed in a glass container lined with a paper towel.  If you need to stack them, place two pieces of parchment between each layer and put another paper towel under the second layer of whites.  The filling should be chilled in a separate container.

About 30 minutes before serving, bring everything to room temperature.  Using two small spoons, or a piping bag, fill each egg white half with about 2 teaspoons of filling and shove a cucumber slice into the center.  

NOTES:

Make sure the eggs are HARD boiled.  If the yolks are slightly undercooked they will be hard to mash.   

The cucumber slices are more than a garnish - they cut through the richness of the filling.