Empty My Fridge
Really Deviled 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
- Put a tray of ice cubes and water in a large bowl. 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 covered over high heat for 12 minutes, then move them straight into the ice water and cool at least 15 minutes. Peel under cool running water and slice each egg in half lengthwise.
- Put all the yolks in a food processor. Pick the 16 best-looking white halves and set aside; keep the other 8 for another use. Add the mayonnaise, mustard, half the vinegar and the hot sauce, and process until smooth, scraping the bowl as needed.
- With the machine running, slowly drizzle in 2 tablespoons of olive oil. Season to taste with salt and the remaining vinegar if you like. Move the filling to a zip-lock bag. The filling and white halves can be refrigerated up to overnight.
- Snip a corner off the bag and pipe the filling into the egg white halves, overfilling each one. Drizzle with the remaining olive oil and sprinkle with black pepper, chives, crushed red pepper and sea salt.
Summarized from J. Kenji López-Alt's video. Watch it for the details.
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