Ingredients
- 12 large eggs
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons white wine vinegar
- 1 teaspoon malt vinegar
- Maldon sea salt
- Peperoncino red chili flakes, pulsed in a spice grinder into approximate 1/16th-inch pieces.
- 3 tablespoons thinly sliced chives
Preparation
Step 1
1. Place eggs in single layer in medium saucepan. Cover with cold water about 2 cm higher than the eggs. Place over high heat, bring to a simmer, shut off heat, and wait for at least ten minutes (for medium and 17 minutes for large). Drain eggs, and peel under cool running water. With thin knife, carefully slice eggs in half.
2. Place egg yolks in bowl of food processor. Add olive oil, mayonnaise, mustard, and both vinegars and process until smooth puree forms, scraping down sides of bowl as necessary. Season to taste with salt.
3. Transfer mixture to pastry bag fitted with plain tip or to plastic zipper-lock bag with corner cut off. Select 12 best egg white halves (reserve remaining egg whites for another use), and pipe filling mixture into them by starting outside the indentation, completely filling the indentation, and overflowing the other side of it, leaving a curled “tail” at the end.
4. Sprinkle eggs with Maldon salt, Peperoncino, and chives. Drizzle with olive oil, and serve.
When making deviled eggs, here are a few tips:
The older the eggs you use, the better. To test whether your eggs are fresh, place the egg in a bowl of water. Eggs that lay on their side are fresh which eggs that stand on one end are older and better to use as they are easier to peel.
To get the egg yolks centered, lay the eggs on their sides for a day before use.