Spicy Egg Shooters

By polloazul

Ingredients

• Olive Oil Mayonnaise:
• 4 large eggs
• 3 tablespoons Olive Oil Mayonnaise (recipe follows)
• 2 Pickled Peppers (recipe follows)
• Perfect Sauté Seasoning (recipe follows)
• 1 1/2 teaspoons red wine vinegar
• 1/4 teaspoon kosher salt
• 1 large egg
• 1 large egg yolk
• 2 teaspoons Dijon mustard
• 3/4 cup canola oil
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• Pickled Red Peppers:
• 2 whole jalapeño peppers
• 2 whole serrano peppers
• 1 whole long red chile pepper
• White vinegar, for covering
• Perfect Sauté Seasoning:
• 1/4 cup plus 2 tablespoons salt
• 1 teaspoon finely ground white pepper

Details

Servings 2

Preparation

Step 1

1. Place the eggs in a saucepan; fill with cold water to cover. Bring to a boil over high heat. Remove the pan from the heat, cover and let stand for 10 minutes. Drain the eggs, then plunge in ice water to cool. Peel and halve lengthwise.
2. Arrange the egg halves yolk side up on a platter. Top each half generously with mayonnaise. Sprinkle the eggs with peppers and seasoning and serve.

Olive Oil Mayonnaise:
In a large bowl, whisk together the vinegar and salt until the salt dissolves. Whisk in the egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in the oils until the mixture is fully emulsified and thickened. Season with pepper to taste.

Pickled Red Peppers:
1. Bring a small saucepan of water to a boil. Add the whole jalapeños, serranos, and red chile pepper; cook for 1 minute. Drain.
2. Place the peppers in a small airtight container. Pour vinegar over the peppers to cover. Seal the container tightly and refrigerate for 3 days before slicing and using. The peppers will keep in the refrigerator for at least 1 month.