Chamomile and Turmeric-Pickled Lil’ Devils with Ham Powder
- 1½ cups apple cider vinegar
- ½ cup rice wine vinegar
- ½ cup water
- ¼ cup organic cane sugar or honey
- 2 tablespoons dry chamomile flowers
- 1 tablespoon ground turmeric
- ½ teaspoon fennel seed
- ¼ teaspoon mustard seeds
- ¼ teaspoon celery seed
- ¼ teaspoon wild fennel pollen, optional
- 1 tablespoon sea salt
- 1 teaspoon black pepper, cracked
- 3 sprigs fresh lemon thyme
- 1 drop limonene
- 12 pasture-raised eggs, hard-cooked and peeled
- 3 ounces ham, such as prosciutto, Iberico or smoked, thinly sliced
- 1 to 2 teaspoons kosher salt
- ¼ cup infused mayonnaise*
- ¼ cup regular mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sriracha
- ½ gram water-soluble CBD isolate
- 1 drop myrcene
- Additional prepared mayonnaise, as needed
- 2 tablespoons minced chives/chive flower mix
Combine both vinegars, water, sugar, chamomile, turmeric, fennel seed, mustard seed, celery seed, pollen, sea salt, pepper and thyme sprigs in nonreactive pan; heat to simmer and cook until sugar dissolves. Cool 15 minutes; stir in limonene. Transfer to large covered container; add eggs, seal and refrigerate overnight or up to 3 days.
Meanwhile, make ham powder. Heat oven to 200° F. Arrange ham on a silicone-lined baking sheet. Bake until thoroughly dry, 1 to 1¼ hours, turning once halfway through. Cool slightly. Break into pieces; grind to powder in coffee grinder, adding kosher salt in small increments as necessary to achieve evenly ground, dry powder. Unused powder can be stored at room temperature.
Remove eggs from pickling liquid; pat dry and cut in half lengthwise. Scoop out yolks and transfer to mixing bowl; add infused mayo, mustard, sriracha, CBD isolate and myrcene. Mix until smooth, adding additional regular mayonnaise as needed for creamy filling. Fill egg whites with small spoon or pastry bag. Sprinkle the top of each egg with ham powder and minced chives. Makes 24 deviled eggs, each about 7.6 mg THC based on a 15 percent strain.
*Get the recipe for infused mayonnaise here.
Recipes courtesy of chef Sebastian Carosi
Photography by Eva Kolenko