Deviled Eggs

My uncle Mike sent me an email the other day, containing the recipe for one of many famed dishes at The Spotted Pig: deviled eggs. These little bites are full of flavor and pack a punch from the vinegar and mustard. This is my second recipe from The Spotted Pig, in which i've made adaptations to make them unique and my "own". I added the pancetta to the gnudi’s before (see post on 11/3/2009) and with these eggs, I added smoked, sweet paprika for a kick.

Deviled Eggs a la Spotted Pig

6 large eggs

1 tablespoons extra virgin olive oil, plus more for drizzling

1/2 tablespoon mayonnaise

1/2 tablespoon Dijon mustard

1 teaspoon white wine vinegar

1/2 teaspoon malt vinegar

Sea salt

Red chili flakes, pulsed in a spice grinder into approximate 1/16th-inch pieces.

2 tablespoons thinly sliced chives or scallions

1 tbsp paprika

Directions

1. Place eggs in single layer in medium saucepan. Cover with 1 1⁄2 quarts cold water. Place over high heat, bring to a simmer, shut off heat, and wait for at least ten minutes.
2. Drain eggs, and peel under cool running water. With thin knife, carefully slice eggs in half.
3. Scoop the yolks out of the whites carefully with a spoon.
4. 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.
5. 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, 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.
6. Sprinkle eggs with Maldon salt, chili flake, and chives. Drizzle with olive oil, and serve.