Deviled Eggs
Using homemade mayo makes the dish stand apart from versions made with store-bought mayo.
Adding the oil in a steady stream while processing the filling makes for a light, fully emulsified deviled egg filling.
Note: Eggs that are a couple of weeks old will peel more easily than very fresh eggs. You can boil the eggs and make the filling one day ahead of time.
- Yield:
- 12 deviled egg halves
- Category:
- Appetizers
- Cuisine:
- American
- Prep Time:
- Cooking Time:
- Total Time:
- 30 min
INGREDIENTS:
- 6 large eggs
- 1 tablespoon (15ml) mayonnaise, preferably homemade
- 1/2 tablespoon (8ml) Dijon mustard
- 2 teaspoons (10ml) white wine vinegar
- 1/4 teaspoon Tabasco sauce
- 2 tablespoons (30ml) extra-virgin olive oil, divided (see note)
- Kosher salt and freshly ground black pepper
- 2 tablespoons thinly sliced chives
- Crushed red pepper or hot paprika
- Crunchy sea salt, such as fleur-de-sel or Maldon
DIRECTIONS:
- Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.
- Place all yolks in the bowl of a food processor. Add mayonnaise, mustard, 1 teaspoon vinegar, and hot sauce to the food processor and process until smooth, scraping down the sides of the bowl as necessary.
- With the machine running, slowly drizzle in 2 tablespoons (30ml) olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Add a tablespoon of chives and pulse the processor for 2 more seconds. Transfer the mixture to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight bef