Rosemary Deviled Eggs
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.Advertisement
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 1 1/2 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.
To make ahead: Refrigerate for up to 1 day.
Equipment: Spice grinder or mortar and pestle
1 fat, 1/2 medium-fat protein