Deviled Eggs with Quick-Pickled Asparagus | CUESA

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Deviled Eggs with Quick-Pickled Asparagus


Jodi Liano, San Francisco Cooking School

This recipe was demonstrated for CUESA’s Market to Table program on March 15, 2014.

Makes 16 pieces


Deviled Eggs
8 large eggs
¼ cup mayonnaise
3 tablespoons minced celery
1 tablespoon grainy mustard
1 tablespoon minced shallot
1½ teaspoons minced fresh dill, divided
½ teaspoon ground cayenne pepper
Coarse salt and freshly ground black pepper

Pickled Asparagus
6 tablespoons unseasoned rice wine vinegar
1 tablespoon fine sea salt
1 tablespoon granulated sugar
1 garlic clove, thinly sliced
2 sprigs fresh dill
½ teaspoon yellow mustard seeds
1 small dried red chile
1 dried bay leaf
¾ pound asparagus, tough ends removed


1.    Place the eggs in a medium saucepan with cold water to cover. Bring to a boil over medium high heat. When the water has boiled, turn it off and cover the pan. Let the eggs sit in the hot water for 14 minutes, then immediately plunge them into a bowl of ice water. The eggs should rest in the ice water for at least 5 minutes, or until completely cool to the touch.

2.    Meanwhile, pickle the asparagus. (Pickled onions can be used instead of asparagus; see note below.) Combine the vinegar, fine sea salt, granulated sugar, garlic, dill sprigs, mustard seeds, chile, and 2 cups of water in a wide, straight-sided sauté pan. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to infuse the flavors. Add the asparagus to the pickling liquid, topping up with water if the asparagus isn’t fully submerged in liquid. Simmer, stirring occasionally, until the asparagus has faded to a dull green and is tender-crisp, about 5 minutes. Remove the pan from the heat and add 2 cups of ice to stop the cooking. Let stand for 30 to 60 minutes—the flavor becomes stronger the longer the asparagus stays in the liquid. Drain the asparagus and refrigerate (for up to 3 days). Cut the asparagus crosswise into thin disks, or simply cut off the tips and use, reserving the remaining asparagus pickles for another use.

3.    When the eggs are cool, peel them, cut them in half lengthwise, and carefully scoop the yolks into a medium mixing bowl. Place the whites, cut side up, on a serving plate. cse a fork to mash the yolks until they are fairly smooth. Add the mayonnaise, celery, mustard, shallots, 1 teaspoon of the chopped dill, and the cayenne. Sprinkle with a pinch each of salt and pepper and stir well.

4.    Using a small spoon, scoop the yolk mixture into the indentations in the whites. Alternatively, transfer the yolk mixture to a small plastic bag with a ½ inch hole cut out of one corner, and pipe the mixture into the whites. Top the eggs with a sprinkle of the remaining chopped dill and the pickled asparagus, and serve.

Note: To quick-pickle onions (also a great egg garnish), heat ½ cup red wine vinegar, 1 teaspoon granulated sugar, and 1 teaspoon fine sea salt together in a saucepan over high heat. Bring the mixture to a boil and cook just until the sugar dissolves, 2 to 3 minutes. Meanwhile, slice 1 medium red onion very thinly and place it in a bowl. Pour the vinegar mixture over the onion slices and let sit at room temperature for at least 15 minutes or refrigerated for up to 5 days. Drain well before using.

Photo by Mandy Morris.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »