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No-Mayo Deviled Eggs with Pickled Celery

No-Mayo-Deviled-Eggs-Pickled-Celery

No mayo deviled eggs aren’t much of a culinary stretch once you remember that real mayo is just an emulsion of egg yolk and olive oil; so instead of adding mayo, you just add olive oil to the egg yolks that are already here. To my palate, this makes a deviled egg with a brighter, more eggy flavor than you get with normal deviled eggs, especially considering that most people don’t make their own mayo and instead use a jarred version with an ingredient list that’s ten deep. The addition of pickled celery may sound weird, but stick with me here. Pickled celery doesn’t taste like celery at all, but it adds brininess and acidity to contrast the rich, fatty yolk mixture. It’s downright addictive, and you’ll find yourself putting it in everything.

A few notes: To make deviled eggs without mayonnaise, you don’t want to overcook your yolks. You’ll want them fully cooked but not chalky. To do this, place cold eggs in cold water over low heat, and over the course of five or ten minutes, slowly raise the heat to high. Once the water comes to a full boil, let it boil for ten or fifteen seconds, then put a cover on the pot and turn the heat off. Let the eggs sit in the hot water for eight minutes, then drain and rinse in cold water until they’re cool enough to handle. This should give you perfectly hard boiled eggs with creamy but fully cooked yolks.

No Mayo Deviled Eggs with Pickled Celery

For the pickled celery:

3 stalks celery, sliced on a bias

1/2 cup white vinegar

1/2 cup water

1 Tablespoon salt

2 teaspoons coconut sugar or white sugar

 For the deviled eggs:

8 hard-boiled eggs, peeled and sliced in half lengthwise

3 Tablespoons olive oil

2 teaspoons grainy mustard

1/2 teaspoon mustard powder

Kosher salt

3 Tablespoons pickled celery, chopped, plus extra whole pieces for garnish

1. Pickle the celery: place all of the ingredients in a mason jar or other sealed container. Stir until the salt and sugar are dissolved, then refrigerate for at least a couple of hours and up to a few weeks.

2. Make the deviled eggs: Scoop the cooked yolk from the hard boiled eggs and place in a medium bowl. Set the whites aside on a plate.

3. Add the olive oil, mustard, mustard powder, and a couple pinches of salt to the yolks. Mash everything together with a fork, then continue mashing and stirring until everything is combined and relatively smooth. Add the celery and stir, then taste and adjust for salt.

4. Use a spoon to mound the yolk mixture back into the egg white, then garnish each deviled egg with a slice of pickled celery. Refrigerate until ready to serve.

 

 


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