Growing up, I was never a fan of deviled eggs (or anything mayonnaise related, for that matter), but then again, deviled eggs back then consisted mainly of overcooked, slightly sulfurous hard boiled eggs mashed up with Hellman's mayo and a bit of yellow mustard, 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 swear 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.
Note: For the best results, use really really good olive oil. I like overstuffing the eggs, which leaves you with a few extra whites. Just eat'em (or feed them to the dog). Older eggs (a couple weeks old) will peel more easily than very fresh eggs.
Great Deviled Eggs
About This Recipe
|Yield:||makes 16 deviled egg halves|
|Active time:||20 minutes|
|Total time:||20 minutes|
|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|
- 1 dozen large eggs, not too fresh
- 2 tablespoons mayonnaise, preferably home made
- 1 tablespoon dijon mustard
- Up to 1 tablespoon white wine vinegar
- 1/2 teaspoon Frank's Red Hot sauce
- 1/4 cup extra virgin olive oil (see note)
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons thinly sliced chives
- Crushed red pepper or hot paprika
- Crunchy sea salt (like 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 a 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 of the yolks in the bowl of a food processor. Select 16 of the best looking egg white halves and set aside. Reserve the remaining 8 for another use. Add mayonnaise, mustard, half of 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 of olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before filling and serving.
Cut off corner of zipperlock bag and pipe filling mixture into egg whites, overstuffing each hole. Drizzle with remaining olive oil, sprinkle with black pepper, chives, crushed red pepper, and sea salt. Serve immediately.