Deviled Eggs

For the deviled eggs, place the eggs in a saucepan, and cover with water. Bring to a boil over medium-high heat. Cook for 4 minutes. Remove the pan from the heat, cover, and let stand for 8 minutes. Run cold water over the boiled eggs and peel. Refrigerate the eggs for at least 30 minutes.

Cut the eggs in half lengthwise. Carefully remove the yolks and transfer to a medium bowl, and place the whites on a serving platter. Using a fork, mash the yolks. Add the mayonnaise and pickle juice. Mix until smooth. Season to taste with salt. Spoon the yolk mixture to a piping bag with a star tip. Pipe the yolk mixture into the egg whites. Garnish each deviled egg with a sprinkling of paprika, 1/8 teaspoon pickled mustard seeds and a mustard flower.

For the pickled mustard seeds, rinse the mustard seeds in a fine mesh strainer and transfer the drained seeds to a small bowl. Add the 1/3 cup white wine vinegar and salt. Allow seeds to soak for one hour.

After an hour, add the honey and turmeric. Stir. Pour into a small saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to low and cook for 15 minutes. Remove from the heat and allow to cool. The mixture will thicken. After the mixture has cooled, stir in the remaining vinegar. Store in a small mason jar in the refrigerator for up to 3 months.

Makes ½ cup.