Wednesday, January 11, 2012

The Spotted Pig's Famous Deviled Eggs

I find it interesting how trends are cyclical. Fast forward time, alter minor subtleties, and suddenly something of the past is popular again. This is always true in fashion. And now, I notice it more and more, in how, and what, we eat.

My grandma used to make deviled eggs in the Springtime when I was little. That was how many years ago? Yikes! Then, the only ingredients she used were: hard boiled eggs, mayonnaise, dry mustard, salt and pepper.

Now, twenty years later, "gourmet" deviled eggs are found on some of the trendiest menus in the biggest cities. My favorite rendition is from The Spotted Pig in New York City! Chef April Bloomfield has perfected this comfort food. In fact, Food & Wine magazine says her menu, "infuses modest British dishes with spirit and sophistication." Hence, deliciousness.

This was actually the first time I've attempted to make deviled eggs. They're so easy and extremely addictive! We're going to a dinner party this weekend and I'm going to make another batch to share with our friends!

Deviled Eggs A La Spotted Pig
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

Place eggs in single layer in medium saucepan. Cover with 1 ½ quarts cold water. Place over high heat, bring to a boil, remove from the heat and let cook for 13 minutes. Drain eggs. Soak for 10 minutes in an ice bath, and peel under cool running water. With thin knife, carefully slice eggs in half.

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.

Transfer mixture to pastry bag fitted with plain tip or to plastic zipper-lock bag with corner cut off. Select the 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.

Sprinkle eggs with Maldon salt, Peperoncino, and chives. Drizzle with olive oil, and serve.

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