What do you do with Dill Pollen? Here's our answer: dress up traditional deviled eggs with a sweet onion jam and the potent punch of our Dill Pollen and some Yellow Mustard Seeds.
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients
Makes 12 deviled eggs
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6 Eggs
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1 Tablespoon Mayonnaise
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1 Teaspoon Capers, minced
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1/2 Teaspoon Ground Black Peppercorns Dustless
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1/2 Teaspoon Kosher Sea Salt Flakes
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1 Large Onion, minced
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1 Tablespoon Butter
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1 Tablespoon Sugar
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1 Teaspoon Yellow Mustard Seed
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1/2 Teaspoon Dill Pollen
Directions
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Carefully place eggs in large saucepan and cover with water by at least 2 inches. Bring to a boil over high heat, cover and remove from heat. Let sit for 12 minutes.
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Drain eggs and run under cold water until easy to handle. Remove shells and slice in half lengthwise. Remove yolks and add to large bowl. Set whites aside.
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Add mayonnaise, capers, salt and ground black pepper to bowl with yolks. Mix with fork until smooth texture is achieved.
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Spoon or pipe filling into egg white shells. Refrigerate eggs on plate.
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Heat medium skillet over medium high heat. Add butter and onion and cook, stirring occasionally, until well-browned. Add 1 tablespoon water and continue cooking until evaporated. Repeat that step until onions are golden.
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Add sugar to onions and cook for 5 minutes more. Remove onions from heat and allow to cool to room temperature.
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Place small dollop onions on top of egg yolks. Sprinkle with mustard seeds and dill pollen.