Full of the Devil

Jake may have a bit of devil may care attitude about the scruff lately.


And Austin's idle hands (or his thumbs?) may have been the devil's plaything. (Hello twitter?)



Now whether it's idle hands or a devil may care attitude, here's something deviled in NYC that might be better than making another deal with their people the Devil.

Deviled Eggs a la The Spotted Pig

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

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

Olive Oil Mayonnaise
1 large egg
1 tsp dry mustard
1/4 tsp ground cayenne pepper
1 tsp sugar
2 tbsp lemon juice or vinegar
1 1/4 cups olive oil

In the bowl of a food processor, blend together egg, mustard, cayenne, sugar and vinegar until very smooth. Leaving the motor running, drizzle the olive oil in very slowly, until mixture is thick and creamy. Scrape down the sides of the food processor and blend again to ensure that all ingredients have been incorporated before transferring to an airtight storage container.
This will keep for at least a week, in an airtight container, in the fridge.

Makes about 1 1/2 cups.

This recipe comes from one person's quest to replicate well loved Spotted Pig's Deviled Eggs. Check out it out over on Grub Street NYC. And special thanks to ROMA for finding this for OMG.