Nutrition per serving may change if servings are adjusted.
½ teaspoon yellow mustard seeds
½ teaspoon dried rosemary
¼ teaspoon black peppercorns, preferably Tellicherry (see Tip)
¼ teaspoon paprika
⅛ teaspoon ground ginger
6 large eggs
¼ cup mayonnaise
1 tablespoon chopped pitted Kalamata olives
¼ teaspoon kosher salt
Finely grind mustard seeds, rosemary and peppercorns together in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in paprika and ginger.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover and let stand for 10 minutes. Drain and cover with ice-cold water. Let stand until cool enough to handle.
Carefully peel the eggs and cut each in half lengthwise. Place the yolks in a medium bowl and smash with a fork until crumbly. Add mayonnaise, olives, salt and 1½ teaspoons of the spice blend. Mash and stir until smooth. Divide the yolk mixture among the whites. Just before serving, sprinkle with the remaining spice blend.
Tip: Tellicherry peppercorns are grown on India's Mount Tellicherry. They are typically larger than other black peppercorns and have citrus notes.
69 calories;6 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 3 g protein; 12 mcg folate; 95 mg cholesterol; 0 g sugars; 0 g added sugars; 159 IU vitamin A; 0 mg vitamin C; 17 mg calcium; 1 mg iron; 110 mg sodium; 36 mg potassium