Dating back to our NYC adventures, The Spotted Pig graced us with its presence on our Thursday eve out in the West Village. Known far and wide for its Chargrilled Burger with Roquefort and Shoestrings, the menu is predominately filled with goodies that are inaccessible to vegetarians. However, nestled under the menu subtitle of "Bar Snacks," you'll find Deviled Eggs in all their unassuming glory. Had we not been with friends who frequent the April Bloomfield hot spot, we may have invested our cravings in another portion of the menu. Thank goodness for friends and for the brilliance of these deviled eggs. The concept may be unoriginal but the flavors are far from with a uniquely heavier hand on the vinegar and olive oil than the mayo. Chives and finely-crushed red pepper also find their way onto the perfectly-piped spirals of yoke mixture. The result is something so new, yet so familiar. I figured I could attempt to recreate the little beauts without a recipe; however, I humbly accepted the fact that using one would be much less time-consuming than a trial-and-error approach. Thank you Grub Street for this knockoff which, unlike that over-stitched Louis Vuitton man-bag I caught strolling through LaGuardia, is just as good as the real thing.
The Spotted Pig's Deviled Eggs (Makes 12)
Recipe retrieved from Grub Street
◊ 12 large eggs
◊ 2 tbsp extra-virgin olive oil, plus more for drizzling
◊ 1 tbsp mayonnaise
◊ 1 tbsp dijon mustard
◊ 2 tsp white wine vinegar
◊ 1 tsp malt vinegar
◊ sea salt
◊ peperoncino red chili flakes, pulsed in a spice grinder
◊ 3 tbsp thinly-sliced chives
1. Place eggs in a single layer in medium saucepan. Cover with 1 ½ 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 purée 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 a plastic zipper-lock bag with corner cut off. 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.
4. Sprinkle eggs with sea salt, peperoncino, and chives. Drizzle with olive oil, and serve.