Really Deviled Deviled Eggs
ID: 3f4331af...
Inspired by the deviled eggs from The Spotted Pig, this recipe creates a bright, punchy, and incredibly creamy filling. The secret is emulsifying good-quality extra-virgin olive oil into the yolk mixture, resulting in a sophisticated and devilishly good appetizer that's far more than just egg salad.
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🍳 Cooking Flow
Steam eggs for 12 minutes, then shock in an ice bath, peel, and halve. → In a food processor, blend egg yolks with mayonnaise, mustard, vinegar, and hot sauce until smooth. → Slowly emulsify extra-virgin olive oil into the yolk mixture, then season with salt. → Pipe the creamy filling into the egg white halves. → Garnish with a drizzle of olive oil, chili flakes, fresh chives, and coarse sea salt before serving.
Cooking Steps
Brief Cooking Order
Steam eggs for 12 minutes, then shock in an ice bath, peel, and halve. → In a food processor, blend egg yolks with mayonnaise, mustard, vinegar, and hot sauce until smooth. → Slowly emulsify extra-virgin olive oil into the yolk mixture, then season with salt. → Pipe the creamy filling into the egg white halves. → Garnish with a drizzle of olive oil, chili flakes, fresh chives, and coarse sea salt before serving.
Introduction
Inspired by the deviled eggs from The Spotted Pig, this recipe creates a bright, punchy, and incredibly creamy filling. The secret is emulsifying good-quality extra-virgin olive oil into the yolk mixture, resulting in a sophisticated and devilishly good appetizer that's far more than just egg salad.
Step 1
In a pot with 1 inch of boiling water, place a steamer basket. Add half a dozen eggs, cover, and steam for 12 minutes.
Step 2
Immediately transfer the steamed eggs into an ice bath to shock them. This makes them easier to peel.
Step 3
Once cool, peel the eggs, slice them in half lengthwise, and carefully remove the yolks.
Step 4
Place the 6 hard-boiled egg yolks into the bowl of a food processor or mini-chopper.
Step 5
Add mayonnaise, Dijon mustard, white wine vinegar, and a generous dash of hot sauce to the yolks.
Ingredients List
Important Notes
Steaming the eggs, rather than boiling, makes them consistently easier to peel.
The key to a superior, creamy texture is slowly emulsifying high-quality extra-virgin olive oil into the yolk mixture.
Be sure to season the filling aggressively, as the flavor will be balanced by the neutral egg white.
This video demonstrates a half-batch. The full recipe in the description is for one dozen eggs.
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