Yuzu Kosho Deviled Eggs

2

Tbsp. Champagne vinegar or white wine vinegar

1

tsp. sugar

2

tsp. finely chopped shallot

3

small radishes, trimmed, very thinly sliced

18

large eggs
Kosher salt

1

Tbsp. S&B hot mustard powder or 1 Tbsp. plus 1½ tsp. Colman’s mustard powder

1

large egg yolk*

2

Tbsp. fresh lime juice

1

Tbsp. (or more) green yuzu kosho

1

cup grapeseed oil or vegetable oil

2

tsp. finely chopped cornichon

2

Tbsp. finely chopped tender herbs (such as parsley, chives, shiso, or chervil), plus more for serving


Source : food

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