No deviled egg slander will be tolerated under this tweet. Thank you.
, he considers the entire egg worthy of attention, using a freshly ground spice blend to season the fillingPhoto by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
Sercarz says deviled eggs were part of his “coming to America” nearly two decades ago, and although he liked them, he felt something was lacking. “It always struck me that the egg white was so bland,” he told me over the phone. “I felt like we were missing out on an opportunity to season.” Sercarz’s recipe starts with a savory homemade spice blend that brings together ground mustard seeds, black peppercorns, paprika, ginger, and ajowan, a minty, pungent, thyme-like herb. After removing the yolks, he rubs the egg whites in a generous quantity of the blend before filling the centers with a tangy, creamy mixture of labne and the cooked egg yolks. The result: a bite that’s vibrant and savory, smooth and spicy all at the same time.
“Eating it is a new experience—you know it’s an egg, but it has a lot more depth,” says Sercarz. “You can serve the spiced egg whites by themselves, and they’d taste great on their own.” And that’s not a move you’d pull at a party with your regular ol’ devils.
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