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My Favorite Deviled Eggs: Grainy Mustard, Purple Scallions, Thyme and a Crisp and Lacy Baked Cheese Frico Makes Them Pungent and Zesty

Deviled Eggs with Purple Scallions and Crisp Cheese Frico

My Favorite Deviled Eggs: Grainy Mustard, Purple Scallions, Thyme and a Crisp and Lacy Baked Cheese Frico Makes Them Pungent and Zesty

Garnish the eggs with this Crisp Baked Cheese Frico

My Favorite Deviled Eggs: Grainy Mustard, Purple Scallions, Thyme and a Crisp and Lacy Baked Cheese Frico Makes Them Pungent and Zesty

Ingredients

6 large eggs*

1 tablespoon scallions, minced

2 teaspoons grainy mustard

2 teaspoons fresh lime juice

1 pinch smoked hot paprika, more for sprinkling at the end

1 pinch sea salt, try Himalayan

2 tablespoons mayonnaise, I use “Just Mayo”

6 tablespoons aged cheddar cheese, grated, or aged gouda

½ teaspoon fresh thyme leaves, (more for garnish)

12 thin slices purple scallions, 1/8″ inch (or green scallion if unavailable)

Instructions

1

Make – hard boiled eggs, see recipe:
How to Hard-Boil Eggs: Best Way Is To Steam Them! The Shells Will Just Slip Off!!

2

Cut the hard boiled eggs in half and remove the yolks from the egg halves, and place them in a small bowl.
Mash the yolks with a fork until fine and crumbly. Mix in the scallions, grainy mustard, lime juice, smoked paprika, salt and mayonnaise.

3

Place the mixture in a pastry bag and pipe the filling into each egg white half. Garnish each egg with a thin slices of purple scallion, and a few fresh thyme leaves.

4

Make 6 Frico Cheese Crisps with Thyme (lacy cheese crisps):
Preheat oven to 350 degrees.
Line a baking pan with parchment paper (or a silicone baking sheet.)
Grate the cheese, place 1 T. mounds on the parchment, leave 2″ space between them. Top with the thyme leaves.

5

Bake in the oven until crisp, spread and just lightly golden, about 5 – 7 minutes. Remove them to a wire rack and cool. Cut the Frico into halves or quarters, and garnish the deviled eggs.

6

* Very fresh eggs can be difficult to peel. The egg white also shrinks as the egg ages, allowing more air between the egg and the shell. Use eggs that are 5 – 7 days old.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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