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!
- 12 large eggs
- 1 tablespoons olive oil, plus more for drizzling
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 3 teaspoons champagne vinegar
- Maldon sea salt
- Aleppo pepper flakes
- 3 tablespoons thinly sliced chives
- Olive Oil for drizzling
Fill a large sauce pot with water and bring to a boil over high heat. Place cold eggs in single layer in the saucepan and bring back to a boil. Reduce heat to medium and cook for 13 minutes. Drain eggs and run cold water in the pan. When water is slightly cooler, add ice to the pot and let eggs sit in ice water for 15 minutes. Crack each egg on a hard surface and roll lightly to break the membrane seal. Eggs should peel very easily. With a thin knife carefully slice eggs in half and place yolks in a bowl.
Break up the yolks with a whisk until they are fine. Add olive oil, mayonnaise, mustard, and vinegars and whisk briskly until smooth puree forms, scraping down sides of bowl as necessary.
Transfer mixture to plastic zipper-lock bag. Cit corner off the bag and pipe filling into the egg white halves.
Sprinkle eggs with Maldon salt, Aleppo pepper and chives. Drizzle with olive oil, and serve.