Commissary Restaurant’s Deviled Eggs with Relish and Whole Grain Mustard

Today’s 5 star secret recipe comes from Commissary Restaurant at the Line Hotel in Los Angeles. Set in a greenhouse, this vegetable-centric spot offers Pan-Asian fare all day. One of Chef Roy Choi’s creations is the deviled eggs with relish and whole grain mustard. The layers of flavor in this dish is sure to please your taste buds.

Enjoy!

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Commissary Restaurant’s Deviled Eggs with Relish and Whole Grain Mustard

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12 hard-boiled eggs, cooled, peeled and halved lengthwise
¼ cup minced chives, plus extra for garnish
2 tablespoons whole-grain mustard
¼ cup mayonnaise
Large pinch of cayenne pepper, or to taste
2 tablespoons sweet relish
2 tablespoons minced red onion
2 to 4 tablespoons lemon juice
Splash of Tabasco sauce
2 tablespoons minced chervil
¼ teaspoon salt, or to taste

In a bowl, combine the yolks with ¼ cup minced chives, the mustard, mayonnaise, cayenne, sweet relish, red onion, lemon juice, Tabasco, chervil and salt until fully incorporated. Taste and adjust seasoning if desired. This makes about 1 ½ cups filling.

Spoon some of the mixture into each egg white half. Garnish with more finely chopped chives. Serve chilled.

Makes 24 deviled eggs.

Source: LA Times

Until Next Time… Be Well!

Kind Regards,