How To Make NYC’s BEST Deviled Eggs

If deviled eggs are at a party, there's no question where they'll end up — that would be in our mouths. Yes, a few R29ers have pretty strong opinions about how the creamy, mayo-filled appetizer should be made. But, one thing we can all agree on? The ones at The Spotted Pig in New York are yolk perfection. If only you could get monster takeout orders for every summer barbecue or rooftop hang, right? We did you one better and got chef April Bloomfield's recipe, straight from her cookbook, A Girl and Her Pig. You might just have to whip up two batches. For, you know, pre-gaming.
Deviled Eggs2Photo: Courtesy of The Spotted Pig.

Deviled Eggs

Makes 12


6 eggs
3 tbsp mayonnaise
1 tbsp Champagne vinegar
1 tbsp crème fraîche
1 tsp Dijon mustard
2 tbsp finely chopped chives
1 tbsp finely chopped chervil
Cayenne or paprika
Extra virgin olive oil (optional) for drizzling

1. Fill a medium pot at least halfway with water and bring it to a boil over high heat. Use a slotted spoon to gently place the eggs in the water and cook them for 10 minutes. Drain the eggs and run them under cold water until they're fully cool.
2. Lightly tap each egg against the counter to crack the shell all over, then peel and pat them dry. Halve each lengthwise with a sharp knife.
3. Scoop the yolks into a small food processor (for an even more fine consistency press them through a sieve into the processor). Add the mayonnaise, blend until smooth, then add the vinegar, crème fraiche, and mustard and blend again. Taste and season with salt, if you’d like.
4. For really pretty eggs, feed the mix into a piping bag (alternatively, you can use a large resealable plastic bag and snip off a corner to use for piping). Pop the bag into the fridge for 30 minutes. Place the egg whites on a plate, cover with plastic wrap, and put them in the fridge as well.
5. Pat the whites dry with a kitchen towel and pipe an equal amount of the yolk mixture into each white. Top off each one with a sprinkle of the chives and chervil and cayenne or paprika. If you like, add a sprinkle of sea salt and a drizzle of olive oil and serve.

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