Categories: Appetizers

Ingredients

• 1/2 tsp yellow mustard seeds
• 1/2 tsp dried rosemary
• 1/4 tsp black peppercorns
• 1/4 tsp paprika
• 1/8 tsp ground ginger
• 6 large eggs
• 1/4 cup mayo
• 1 tbsp. chopped pitted Kalamata olives
• 1/4 tsp kosher salt

Directions

1. 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.

2. 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.

3. 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 mayo, olives, salt and 1 1/2 tsp 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.

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