Deviled Eggs with Deer Heart and Spiva Dill Pickle Dust
A unique Tongass twist elevates this classic with fresh deer heart garnish and Spiva Dill Pickle Dust, finished with a peppery flourish.
Director of Food & Beverage, April Agee’s Adapted Deviled Eggs with Deer Heart Garnish and Spiva Dill Pickle Dust
Ingredients:
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Spiva Dill Pickle Dust (plus extra for garnish)
1 teaspoon white vinegar
Salt and pepper to taste
6 small pepper drops (for topping)
2 or 3 freshly picked Deer Heart leaves, also known as False Lily-of-the-Valley (for garnishing - or see Notes below recipe for use within the yolk mixture!)
Instructions:
Place eggs in a saucepan, cover with water, and bring to a boil; cook for 10 minutes, then transfer to an ice bath.
Peel eggs, halve lengthwise, and scoop yolks into a bowl; mash with mayonnaise, mustard, Dill Pickle Dust, vinegar, salt, and pepper until smooth.
Place Deer Heart leaves on plate, overlapping each by about one-third, to create a fan-like design. Pipe or spoon yolk mixture back into egg whites, then top each with a sprinkle of Dill Pickle Dust, and a pepper drop.
Chill for 30 minutes before serving.
Notes:
Caution: False Lily-of-the-Valley leaves are different than the toxic Lily-of-the-Valley leaves. Expert identification recommended.
With expert identification, for a more immersive Tongass recipe, one can also try mixing finely chopped Deer Heart leaves, cooked and cooled into the egg yolk mixture.