This recipe appears in:9 In-Your-Face Deviled Egg Variations Pantry Essentials: All About Dijon Mustard Serious Entertaining: Backyard Burger Bash Serious Entertaining: A Grilled Pizza Party Food Lab Lite: My Favorite Deviled Eggs
Growing up, I was never a fan of deviled eggs (or anything mayonnaise-related, for that matter). Then again, deviled eggs back then consisted mainly of overcooked, slightly sulfurous hard-boiled eggs, mashed up with Hellmann's mayo and a bit of yellow mustard and served too cold. They were the default "serve them anyway, someone will eat them after the guacamole's gone" option at the potluck. I thought I'd sworn them off forever. Well, times have changed.
These eggs, inspired by the ones served at The Spotted Pig in New York, are punchy and light, just like a bar snack should be.
- 12 large eggs, not too fresh (see note above)
- 2 tablespoons (30ml) mayonnaise, preferably homemade
- 1 tablespoon (15ml) Dijon mustard
- Up to 1 tablespoon (15ml) white wine vinegar
- 1/2 teaspoon (3ml) Frank's RedHot sauce
- 1/4 cup (60ml) extra-virgin olive oil, divided (see note above)
- Kosher salt and freshly ground black pepper
- 3 tablespoons (85g) thinly sliced chives
- Crushed red pepper or hot paprika
- Crunchy sea salt, such as Maldon
Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.
Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves and set aside; reserve remaining 8 for another use. Add mayonnaise, mustard, 1/2 tablespoon (7ml) vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary.
With machine running, slowly drizzle in 2 tablespoons (30ml) olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.
Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites, overstuffing each. Drizzle with remaining olive oil and sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately.