ravenous pig's deviled eggs

By pdav

Ingredients

• Yield: 60 eggs
• 30 peeled, hard-boiled eggs, halved and yolks removed
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Tabasco
• 1 teaspoon smoked paprika
• 3 tablespoons distilled vinegar
• 1 lemon, juiced
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• Sel gris (see note), smoked paprika and freshly chopped chives as garnish
• Cornichons (see note) for serving

Preparation

Step 1

1. Mash yolks with salt, pepper, Tabasco, smoked paprika, vinegar, lemon juice, mayonnaise and mustard.

2. Pipe or spoon mixture into egg white halves. Garnish with a sel gris, additional smoked paprika and chives. Serve with cornichons on the side.

Recipe notes: The Ravenous Pig is located at 1234 N. Orange Ave. in Winter Park; 407-628-2333. Sel gris is also called grey salt. It is a "moist" unrefined sea salt usually found on the coastal areas of France. It is available gourmet stores and larger supermarkets in coarse, stone-ground fine and extra-fine grains. Cornichons, French for gherkins, are tiny tart pickles.

Send restaurant recipe requests to Food Editor Heather McPherson