Deviled Eggs with Smoked Salmon and Cognac Mustard and Agave Nectar Mustard

By mdg_

Includes separate recipes for Cognac Mustard and Agave Mustard.

Cognac mustard if prepared from scratch should be made 2-3 days inn advance.

Ingredients

• Seeded Agave Mustard:
• 1/4 cup creme fraiche
• 1 TBS Dijon mustard or Cognac mustard
• 1 TBS shole grain mustard or Seeded Agave nectar mustard
• 1 garlic clove, minced
• 1 tsp lemon juice
• Pinch cayenne
• 1/4 tsp sweet paprika
• 1 green onion, minced
• 2 oz. smoked salmon, finely chopped
• Salt and pepper
• 6 large eggs, hard cooked, peeled and halved lengthwise
• 1 TBS finely snipped fresh chives
• 1/4 cup Colman's dry mustard
• 1/2 cup white wine vinegar
• 2 TBS water
• 1/4 cup agave nectar
• 2 tsp canola oil
• 2 TBS black or brown mustard seeds
• 1 large egg
• 1 tsp salt
• 2 1/2 tsp cornstarch
• Cognac Mustard:
• 6 TBS yellow mustard seeds
• 2 TBS brwon mustard seeds
• 1/3 cup water
• 3 TBS cognac
• 2/3 cup whie wine vinegar
• 1/4 cup light brown sugar
• 1 tsp salt

Details

Servings 6
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Deviled Eggs:
Stir together creme fraiche, mustards, garlic, lemon juice, cayenne, paprika, green onion and smoked salmon in a medium bowl.
Season with salt and pepper.
Scoop out egg yolks and put in a bowl.
Mash yolks with a fork and stir in creme fraiche mixture.
Spoon yolk mixture into egg white halves and sprinkle with chives.

Agave Mustard:
Stir together dry mustard, white wine vinegar, water and agave nectar in medium metal bowl until smooth.
Put canola oil and mustard seeds in small frying pan and heat over medium heat, covered until seeds start to pop (about 3 minutes); remove from heat.
Let cool.
Bring a medium saucepan filled with 1 inch water to a simmer.
To mustard-vinegar mixture, add mustard seeds in oil, eggs, salt and cornstarch and whisk to blend.
Set bowl over saucepan and cook, whisking constantly, until mustard thickens, 3 minutes.
Makes 1 cup.

Cognac mustard:
Put yellow and brown mustard seeds, water, cognac and white wine vinegar in a bowl and stir to completely submerge seeds.
Cover and let sit at room temperature 2-3 days.
Whril mustard mixture in a blender with brown sugar and salt. Makes 1 1/2 cup.s


Per serving: 2 halves: 133 calories: 8.5 gm protein, 9.5 gm fat (4.1 gm saturated), 1.9 gm carbohydrate.