The Spotted Pig is my favorite place to eat in New York City and when I am in the city I will always wait to get a table. The place is small. The lighting is dim but the small votive candles give the loveliest of glows to the BEST DEVILED EGGS I've ever put in my mouth.
On my last trip to the city in February with my beautiful sister, Suzanne, we of course ended up at The Spotted Pig our first night in town. We just couldn't wait any longer for an Old Speckled Hen on tap. We were shown to the third floor bar (didn't even know it existed) to wait for our table and ordered a few killer starters… bring on the deviled eggs! It was my lucky night as the sweet lady tending to us gave me a few secrets to these devilish treats:
- They DO use mayonnaise in the egg mixture. BUT…. It's homemade from some of the finest olive oil in the world. Tip: Don’t ask for mayo on the side of that blue cheese burger – you're not getting any. April Bloomfield says so.
- Now on that olive oil. The award winning olive oil from Chile - Olave Organic Olive Oil - is the oil of choice for all of the food in the restaurant (drizzling, dressings, mayos, etc). I've since ordered 2 bottles for the sister and myself.
I can tell you these were a hit when I made them a few weeks ago for a family dinner. They were buttery, smooth and thick with a nice zing of vinegar. I did go to the trouble to make the homemade mayonnaise (recipe link below) and it does make a difference!
The Spotted Pig Deviled Eggs
- 12 large eggs
- 1 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon homemade olive oil mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 2 teaspoons distilled white vinegar
- Maldon sea salt
- Peperoncino red chili flakes, pulsed in a spice grinder into small pieces
- 3 tablespoons thinly sliced chives
- Olive Oil for drizzling
Place eggs in single layer in medium saucepan and cover with 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.
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.
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 the eggs.
Sprinkle eggs with Maldon salt, Peperoncino, and chives. Drizzle with olive oil, and serve.