Michael Symon's Deviled Eggs Symon Dinner's Cooking Out Food Network

Michael isn't shy with the condiments when he loads up his favorite deviled eggs with pickled mustard seeds!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Deviled Eggs
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 50 min (includes cooling time)
Active: 30 min
Yield: 1 dozen

Ingredients

6 large eggs
4 teaspoons mayonnaise
2 teaspoons yellow mustard
1/2 teaspoon white wine vinegar
Hot sauce, to taste
Kosher salt and freshly ground black pepper
Pickled Mustard Seeds, recipe follows, for garnish
Finely sliced fresh chives, to garnish

Pickled Mustard Seeds:

1 1/2 cups white wine vinegar
1/3 cup granulated sugar
1 tablespoon kosher salt
3/4 cup mustard seeds

Directions

Set up a charcoal grill for direct and indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.

On the direct heat-side of the grill, bring a medium pot of water to a gentle boil. (You can move the pot slightly off the direct heat so that the water remains at a gentle boil.) Using a slotted spoon or spider, gently lower the eggs into the water. Simmer until the eggs are cooked through and the yolks are set, about 14 minutes.

Pull the eggs out of the water and plunge into an ice bath. Allow the eggs to sit in the ice bath until thoroughly chilled, about 5 minutes. Drain the water from the eggs and peel, discarding the shells. (You can peel under running water or in a water bath to make it easier.) Slice each egg in half lengthwise and scoop the yolks into the bowl of a food processor fitted with a blade attachment. Process until smooth. Add the mayonnaise, mustard, vinegar and hot sauce. Lightly season with salt and pepper, then process again until completely smooth.

Fill the egg whites with the whipped yolk mixture using a piping bag or a resealable bag with a tip cut off for an easier filling. Just before serving, garnish each egg with the Pickled Mustard Seeds and chives.

Pickled Mustard Seeds:
Yield: 2 cups

In a sauce pot, combine the vinegar, sugar, salt and 1/3 cup water and bring to a simmer. Whisk to dissolve the salt and sugar, then add the mustard seeds. Bring back to a simmer, then remove from the heat and let sit at room temperature until cooled. Store refrigerated in an airtight container for up to 2 weeks.

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Michael Symon's Deviled Eggs | Symon Dinner's Cooking Out | Food Network
https://www.youtube.com/watch?v=8L2WNQPHs_Y