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Deviled Eggs with My Friend’s Mustard

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‘Tis the season for deviled eggs — not that anyone here minds eating them all year. It’s also high season for eggs from the hens, who lay almost one a day each. Must be all the spent grain they’re getting, and their yolks are as orange as ever from more leafy greens from the garden to eat.

So I’ve found these deviled eggs to be an easy fix for snacks, or a side dish to a platter of sandwiches. The secret is whole-grain beer mustard, made by our friend Anna Wolf of My Friend’s Mustard. This gives the deviled custard a noticeable texture, from mustard seeds that pop in your mouth like caviar. And, it’s made with Sixpoint’s Brownstone Ale (the brown ale mustard, that is), so the flavor is quite familiar and well-liked around here.

5929260400_0eee66e446photo by Local Roots NYC

We served these deviled eggs, topped with some rooftop greens, at 61 Local recently for a special event. In collaboration with Nona Brooklyn and Local Roots CSA, the bar hosted two local food makers for a meet and greet over their wares. Anna was on hand to sell her mustard alongside Mike Kurtz, who makes Mike’s Hot Honey. The deviled eggs were added to the bar’s menu for this occasion, as well as a special grilled cheese sandwich with Mike’s Hot Honey and roasted peppers.

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There are three different flavors of My Friend’s Mustard now, so it’s been fun experimenting with each one in deviled eggs (they all taste great). I wouldn’t know how to start making my own mustard, and with a friend who makes it like this I’m not sure I will. If you don’t have one of these jars handy, it might work with any other grainy, textured mustard instead. But it’s really the “it” factor about this recipe. And chives, the preferred herbal topping for it here.

Deviled Eggs with Beer Mustard and Chives
(makes 24 pieces)

12 eggs
1/2 cup mayonnaise
1/2 cup My Friend’s Spicy Brown Ale Mustard (a whole 8 oz. jar)
about 1/4 tsp salt
black pepper to taste
chopped chives for garnish

Hard-boil eggs. Peel and slice in halves lengthwise, reserving the cooked yolks in a large bowl. Mash and whip with the mayonnaise, mustard and salt and pepper to taste. Transfer to a piping bag (or a clean plastic bag with a corner snipped off) and fill each egg white half with the custard. Top with chives.

 

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