Deviled Eggs Ala Spotted Pig Recipes

DEVILED EGGS A'LA SPOTTED PIG

DEVILED EGGS A'LA SPOTTED PIG image

Number Of Ingredients 9

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

Steps:

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

THE RAVENOUS PIG'S DEVILED EGGS

The Ravenous Pig's Deviled Eggs image

The Ravenous Pig is a local eatery (gastropub) that has almost a cult following. This is their deviled egg recipe, a great way to use up those leftover Easter eggs...yet to try; posted for nutritional info and also so I won't lose it among those random recipe clippings! It contains lemon juice and vinegar and uses kosher salt and grey salt (a moist unrefined sea salt usually found on the coastal areas of France, available in gourmet stores and larger supermarkets) to enhance the flavors.

Provided by Epi Curious

Categories < 15 Mins

Time 15m

Yield 60 eggs, 20 serving(s)

Number Of Ingredients 11

Ingredients

30 eggs, peeled, hard-boiled, halved and yolks removed
1 tablespoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon Tabasco sauce
1 teaspoon smoked paprika
1 tablespoon distilled vinegar
1 lemon, juice of
1 cup mayonnaise
2 tablespoons Dijon mustard
grey salt, smoked paprika and freshly chopped chives to garnish
cornichon, for serving (optional)

Steps:

Mash yolks with salt, pepper, Tabasco, smoked paprika, vinegar, lemon juice, mayonnaise and mustard.
Pipe or spoon mixture into egg white halves. Garnish with grey salt, smoked paprika and chives. Serve with cornichons on the side.

Nutrition Facts : Calories 158.3, Fat 11.4, SaturatedFat 2.9, Cholesterol 320.3, Sodium 555.8, Carbohydrate 3.8, Fiber 0.1, Sugar 1.4, Protein 9.6

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