Fennel + Cucumber Deviled Eggs


By Dane Feldman

Photo by Dane Feldman.

No matter the occasion, I am almost always the first one lined up for deviled eggs. They make the perfect appetizer at brunch when you are planning to serve main courses without eggs because most will agree that brunch needs at least one egg dish. What I like about this recipe is that it really capitalizes on the savory aspect of deviled eggs. The fennel seed is subtle and the cucumber is refreshing, but these are still deviled eggs at heart.

What you’ll need:
1 dozen eggs
2 tbsp olive oil mayonnaise
1 tbsp cream cheese
1 1/2 tsp garlic aioli mustard
1 tsp Hungarian sweet paprika
1/2 tsp fennel seed
1/4 cup cucumber, chopped thin
Black pepper

Boil the eggs for about 25-30 minutes. Then, let them cool.

Slice each egg in half and place the yolks in a bowl. Add the mayo, cream cheese, and mustard to the bowl and whisk to combine. Mix in the fennel seed and paprika.

Plate the halved eggs and spoon the yolk mixture into each egg. Garnish each egg with a piece of cucumber and sprinkle black pepper on top to serve.