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:

  1. 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.
  2. 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.
  3. 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

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