Name: Hard Cooked Eggs, Lime Aioli And Dukkah
Cuisine: International
Ingredients: The Lime Aioli; 1/2 - 1 teaspoon minced garlic; 1/2 teaspoon salt; Yolk of one large egg, which is at room temperature (This is an important detail.); 2 teaspoons lime juice; 1 teaspoon water; 1 - 2 teaspoons coarse brown mustard (optional); 1/4 cup of grapeseed or other neutral oil; 1/4 cup of tasty olive oil (I'm partial to the California arbequinas.); The Canapes, Deviled Eggs and Dukkah; Hard cooked eggs, peeled; Thin baguettes of French, sourdough or artisanal bread; Aioli, to taste; THE DUKKAH:; 2 heaping tablespoons raw sesame seeds; 2 tablespoons lightly roasted pumpkin seeds (or, more traditionally,1/4 cup hazelnuts, toasted and skins removed, or roasted pistachios, coarsely chopped); 1 tablespoon whole cumin seeds; 1 tablespoon whole coriander seeds; 1 teaspoon grains of paradise (or 1/2 teaspoon nice quality black peppercorns); Pinch or two of flaky sea salt, to taste

Ingredients

The Lime Aioli

1/2 - 1 teaspoon minced garlic

1/2 teaspoon salt

Yolk of one large egg, which is at room temperature (This is an important detail.)

2 teaspoons lime juice

1 teaspoon water

1 - 2 teaspoons coarse brown mustard (optional)

1/4 cup of grapeseed or other neutral oil

1/4 cup of tasty olive oil (I'm partial to the California arbequinas.)

The Canapes, Deviled Eggs and Dukkah

Method

◆

Free Sample

You're reading one of recipes available free. Full library with Gastronome.

Open all →

1.
Mash the garlic with the salt to a paste using a mortar and pestle. Put the mashed garlic in a bowl wide enough easily to accommodate a large whisk. Drop in the egg yolk, lime juice and water (and mustard, if using), and whisk vigorously. Continue to whisk while adding a few drops of oil at a time. I use a cruet from the restaurant supply store that's designed for tabletop use for vinegars, hot oils, etc. It has a single small hole on the top, which releases at most two drops at a time unless you really shake hard. I find it perfect for this. Also, I use an OXO bowl with a rubber bottom that hugs the counter, which keeps the bowl from jumping around, as I let the oil drop from the cruet in my left hand, while whisking with my right. Add single drops of oil at a steady rate as you continue to whisk. Once about 1/3 of the oil has been incorporated, and you've whisked a good long time (and the fragrant yellow stuff in front of you has gotten nice and thick), it's okay to drizzle the oil at a slightly faster rate, i.e, in a slow, but light stream, as you continue whisking. Keep this up until all of oil is incorporated, and the mixture is fairly thick. Test for salt and add more, if necessary, to taste. Refrigerate immediately and use within a few days, at most. I hope you like this. Yours truly, AntoniaJames ;o) N.B. I use the basic ratios described in Michael Ruhlman's "Ratio" for this aioli. TO MAKE THE CANAPES: Slice the eggs lengthwise. You should get three or four slices. Then slice the baguette, cutting at an angle that will yield ovals about the size of your cooked egg slices. Toast the slices of bread. While still warm, slather with aioli, then layer on a slice of hard cooked egg. Gently spread on each egg slice another good dab of aioli. Then, sprinkle generously with dukkah. (See steps 9-14, below.) TO MAKE THE DEVILED EGGS: Slice the eggs in half lengthwise. Remove the yolks, press them through a fine strainer, and mix with enough aioli to give it a consisten

Hard Cooked Eggs, Lime Aioli And Dukkah

Ingredients

Method

Sources

Complete your Hard Cooked Eggs, Lime Aioli And Dukkah kit

Research Evidence

Share

Related Recipes

For the Curious Cook

Gear for Hard Cooked Eggs, Lime Aioli And Dukkah