There is no better way to use up old Easter eggs than making deviled eggs. They are also a great dinner party snack if you have more time than cash on your hands. The Spotted Pig makes a damn good deviled egg so I followed their recipe.
Place 12 eggs in single layer in a saucepan. Cover with cold water, bring water to a simmer, shut off the heat and let them stand for ten minutes. Peel under cool running water. And don’t get a paper cut from the shell. Ow!
Combine egg yolks, 3 tablespoons olive oil, 1 tablespoon mayo or yogurt, 1 tablespoon Dijon, 2 teaspoons white wine vinegar and one teaspoon malt vinegar in a food processor. Blend until smooth adding more oil if necessary. Season with salt.
Transfer mixture to a plastic Ziploc and cut a small hole in the corner. Fill the empty egg whites with the puree and try to make dramatic tails! Sprinkle with salt, red chili flakes, chives or something else with color.
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