Dress up traditional deviled eggs with a sweet onion jam and the potent punch of our Dill Pollen and Yellow Mustard Seeds.
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Makes 12 deviled eggs
Carefully place eggs in large saucepan and cover with water by at least 2 inches. Bring to a boil over high heat, cover and remove from heat. Let sit for 12 minutes.
Drain eggs and run under cold water until easy to handle. Remove shells and slice in half lengthwise. Remove yolks and add to large bowl. Set whites aside.
Add mayonnaise, capers, salt and ground black pepper to bowl with yolks. Mix with fork until smooth texture is achieved.
Spoon or pipe filling into egg white shells. Refrigerate eggs on plate.
Heat medium skillet over medium high heat. Add butter and onion and cook, stirring occasionally, until well-browned. Add 1 tablespoon water and continue cooking until evaporated. Repeat that step until onions are golden.
Add sugar to onions and cook for 5 minutes more. Remove onions from heat and allow to cool to room temperature.
Place small dollop onions on top of egg yolks. Sprinkle with mustard seeds and dill pollen.