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Deviled Eggs with Basque Pepper Vinegar and Fleur de Sel

For the sake of variety, stir in one of these: finely crumbled bacon, a bit of tuna, chopped black olives or capers. You could omit the fleur de sel and garnish each egg with an anchovy fillet or salmon roe.



Time: 45 minutes
  • Place the eggs in a saucepan that will hold them in a single layer.
  • Cover them with cold water, about 1 inch over the eggs.
  • Add a pinch of salt.
  • Bring to a boil over high heat. As soon as the water reaches a boil, remove the pot from the heat and cover it. Keep the eggs in the hot water for 15 minutes.
  • While the eggs rest, prepare an ice bath by filling a mixing bowl with ice and cold water.
  • After 15 minutes, remove the eggs from the hot water and plunge them into the ice water. Cool completely.
  • Roll them on your work surface to crack them. Peel. Halve the eggs lengthwise.
  • Gently scoop out the yolks. Set the whites on a serving dish.
  • Put the yolks into a small mixing bowl. Mash the yolks with the back of a fork until smooth.
  • Stir in the mayonnaise, mustard and the pimenton. Blend well.
  • Fill the whites with the yolk mixture. You could pipe the filling with a bag fitted with a French or open star tube.
  • Drizzle each egg with a teaspoon of Basque Pepper Vinegar.
  • Finish with a pinch of pimenton, a few grains of fleur de sel and the chopped chives.
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