The Ravenous Pig's Deviled Eggs

Name: The Ravenous Pig's Deviled Eggs
Prep time: 15 min
Total time: 15 min
Yield: 60 eggs, 20 serving(s)
Ingredients: 30 eggs, peeled, hard-boiled, halved and yolks removed; 1 tablespoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1 teaspoon Tabasco sauce; 1 teaspoon smoked paprika; 1 tablespoon distilled vinegar; 1 lemon, juice of; 1 cup mayonnaise; 2 tablespoons Dijon mustard; grey salt, smoked paprika and freshly chopped chives to garnish; cornichon, for serving (optional)

Submitted by Epi Curious

"The Ravenous Pig is a local eatery (gastropub) that has almost a cult following. This is their deviled egg recipe, a great way to use up those leftover Easter eggs...yet to try; posted for nutritional info and also so I won't lose it among those random recipe clippings! It contains lemon juice and vinegar and uses kosher salt and grey salt (a moist unrefined sea salt usually found on the coastal areas of France, available in gourmet stores and larger supermarkets) to enhance the flavors."

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Ready In:: 15mins
Ingredients:: 11
Yields:: 60 eggs
Serves:: 20

ingredients

30 eggs, peeled, hard-boiled, halved and yolks removed
1 tablespoon kosher salt
¹⁄₂ teaspoon fresh ground black pepper
1 teaspoon Tabasco sauce
1 teaspoon smoked paprika
1 tablespoon distilled vinegar
1 lemon, juice of
1 cup mayonnaise
2 tablespoons Dijon mustard
grey salt, smoked paprika and freshly chopped chives to garnish
cornichon, for serving (optional)

directions

Mash yolks with salt, pepper, Tabasco, smoked paprika, vinegar, lemon juice, mayonnaise and mustard.
Pipe or spoon mixture into egg white halves. Garnish with grey salt, smoked paprika and chives. Serve with cornichons on the side.