Categories: appitizers

Ingredients

• 24 eggs
• 1/4 cup PLUS 1 1/2 Tbsp. mayonnaise
• 4 1/2 tsp. prepared yellow mustard
• 1 Tbsp. soy sauce
• 2 tsp. apple cider vinegar
• 1 1/2 tsp. pickle juice (from a jar of your favorite pickles
• 1/2 tsp. Tabasco sauce
• 1/4 tsp. fine sea salt
• Deviled Ham (see recipe)
• Peanut or canola oil, for frying
• Leaves from 1 bunch celery

Directions

1. Put the eggs in a single layer in a large pot and cover with at least 2 inches cold water. et the pot over high-heat, and once it comes to a boil, reduce the heat to medium and cook for 7 minutes; using a timer. When the time is up; remove from heat, strain and cover the eggs with ice water. Let them cool in the pot about 15 minutes, then peel the eggs.
2. To make the filling, cut a very thin slice off the top and bottom of each egg so that it will stand up without rolling. Cut eggs in half, crosswise, scoop out the yolks and put them in a food processor with the mayo, mustard, soy sauce, vinegar, pickle juice, Tabasco and salt. Process until smooth. Transfer the mixture to a piping bag fitted with a large star tip. Reserve in the refrigerator while you make the Deviled ham.

3. To prepare the garnish, just before serving, set a small pot with 2 inches of oil over medium-high heat and bring it to 350. Line a plate with paper towels. Rinse the celery leaves ; pat them dry gently but thoroughly, and drop them in the oil. Let them fry for 10 to 15 seconds, until the oil stops bubbling and they are crisp and translucent. Transfer to the paper towels, season lightly with salt, and let them cool.

4. To assemble, take the piping bag with the Deviled ham and fill each egg almost to the top. Take the bag with the egg yolk mixture and pipe it over the ham, mounding it slightly over the top of each egg. Garnish each egg with a piece of fried celery leaf and serve immediately.

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