Empty My Fridge
Devilishly Good Deviled Eggs
Ingredients
- Egg1 dozen
- Mayonnaise2 tbsp
- Dijon mustard1 tbsp
- White wine vinegar
- Hot sauce½ tsp
- Extra virgin olive oil¼ cups
- Salt
- Black pepper · ground
- Chive · thinly sliced3 tbsp
- Crushed red pepper or hot paprika
Instructions
- Fill a large bowl with ice and water. Pour 1 inch of water into a large pot, set a steamer insert in it, cover, and bring to a boil over high heat.
- Steam the eggs over high heat, covered, for 12 minutes.
- Move the eggs straight into the ice water and let them cool at least 15 minutes. Peel them under cool running water, then slice each lengthwise in half.
- Put all the yolks in a food processor. Set aside 16 of the best-looking white halves and keep the other 8 for another use.
- Add the mayonnaise, mustard, half the vinegar and the hot sauce to the yolks and process until smooth, scraping the bowl as needed.
- With the machine running, slowly drizzle in 2 tablespoons of the olive oil. Season to taste with salt and the remaining vinegar if you like. Transfer to a zip-lock bag. The filling and white halves can be refrigerated overnight before filling and serving.
- Snip a corner off the bag and pipe the filling into the 16 white halves, mounding it generously. Drizzle with the remaining olive oil, then sprinkle with black pepper, chives, crushed red pepper and sea salt. Serve right away.
Summarized from Serious Eats's video. Watch it for the details.
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