Saffron Deviled Eggs
Thomas J. Story
Saffron aioli turns the yolks a sunset yellow. Use extra aioli as a sauce for chicken, fish, or sandwiches. It will keep in the refrigerator for a week.
This recipe and others like it can be found in the article “The $5,000 Spice You Should Be Cooking with Every Day.”
How to Make It
1
Place the saffron in a skillet and bring to medium-high heat. Gently toast until the skillet is too hot for you to touch the center with your finger, about 1–2 minutes.
2
Transfer the saffron to a mortar and pestle, and grind it into a fine powder.
3
Pour 3 tbsp. of slightly warm water into the mortar. Set aside.
4
To make aioli, place the egg yolk in a medium bowl and add a pinch of salt. Whisk the yolk and start to drizzle the olive oil in very slowly. The yolk and the olive oil will start emulsifying. Continue to whisk vigorously. When it starts to get thick, pour a very small amount of the saffron liquid into the aioli to soften it and continue whisking. Keep adding olive oil until it thickens again. Add more saffron water to your liking.
5
Remove the cooked yolks from the whites. Set aside egg white halves. In a medium bowl, smash the yolks with a fork until smooth. Add the capers, cornichons, half the chives, and shallots. Mix well.
6
Add 2 to 4 tablespoons saffron aioli and mix well. For more saffron flavor, add more of the aioli. Salt to taste.
7
Spoon the saffron-egg yolk mixture into the egg white halves, and garnish with remaining chives.
Ingredients
5–10 saffron threads
1 egg yolk
kosher salt
1 cup olive oil
4 hard-boiled eggs, peeled and sliced in half lengthwise
1 tsp chopped brined capers
1 tbsp chopped cornichons
2 tbsp chives, divided
1 tsp diced shallots
Directions
1
Place the saffron in a skillet and bring to medium-high heat. Gently toast until the skillet is too hot for you to touch the center with your finger, about 1–2 minutes.
2
Transfer the saffron to a mortar and pestle, and grind it into a fine powder.
3
Pour 3 tbsp. of slightly warm water into the mortar. Set aside.
4
To make aioli, place the egg yolk in a medium bowl and add a pinch of salt. Whisk the yolk and start to drizzle the olive oil in very slowly. The yolk and the olive oil will start emulsifying. Continue to whisk vigorously. When it starts to get thick, pour a very small amount of the saffron liquid into the aioli to soften it and continue whisking. Keep adding olive oil until it thickens again. Add more saffron water to your liking.
5
Remove the cooked yolks from the whites. Set aside egg white halves. In a medium bowl, smash the yolks with a fork until smooth. Add the capers, cornichons, half the chives, and shallots. Mix well.
6
Add 2 to 4 tablespoons saffron aioli and mix well. For more saffron flavor, add more of the aioli. Salt to taste.
7
Spoon the saffron-egg yolk mixture into the egg white halves, and garnish with remaining chives.
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