Superbowl Starter..............Deviled Eggs

Boiled Eggs smell like vomit............

I hate that smell, but hard boiled eggs taste pretty damn good.  I've been an "eat the white only" kinda girl most of my life.  I would eat the white and my dad would eat the yellow with only a quick shake of the salt.  Gross. I wouldn't go near him for about an hour.  But I am older now, and wiser, and hungrier then I was when I was 13.  I ate a devlied egg for the first time when I was 29, part of my list of things to do before I turned 30.  I wasn't repulsed and went back for seconds.  My husband LOVES deviled eggs and I love him so I made them on Sunday for our Superbowl party.  I found this amazing website called Tastespotting with lots of Deviled Egg delights.  My eyes were immedietly drawn to the these, mostly because of the bright green bits of chive:

  

photosource: Tastespotting.com

The recipe came from a New York Magazine article by J. Kenji Lopez-Alt who deconstructed April Bloomfield's Spotted Pig recipe in order to replicate it at home.  I followed it exactly, and while it didn't taste nearly as amazing as what I imagine they taste like at the Spotted Pig, they were delicious and were scarfed down quickly and my lovely husband asked me to make them again real soon.  I heart chives.

  

Reicpe: from New York Magazine's J. Kenji Lopez-Alt

• 12 large eggs
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons white wine vinegar
• 1 teaspoon malt vinegar
• Maldon sea salt
• Peperoncino red chili flakes, pulsed in a spice grinder into approximate 1/16th-inch pieces.
• 3 tablespoons thinly sliced chives

 Directions

•  Place eggs in single layer in medium saucepan. Cover with 1 ½ quarts cold water. Place over high heat, bring to a simmer, shut off heat, and wait for at least ten minutes. Drain eggs, and peel under cool running water. With thin knife, carefully slice eggs in half.
• Place egg yolks in bowl of food processor. Add olive oil, mayonnaise, mustard, and both vinegars and process until smooth puree forms, scraping down sides of bowl as necessary. Season to taste with salt.
• Transfer mixture to pastry bag fitted with plain tip or to plastic zipper-lock bag with corner cut off. Select 12 best egg white halves (reserve remaining egg whites for another use), and pipe filling mixture into them by starting outside the indentation, completely filling the indentation, and overflowing the other side of it, leaving a curled “tail” at the end.
• Sprinkle eggs with Maldon salt, Peperoncino, and chives. Drizzle with olive oil, and serve.

I think it might be all about the Olive Oil.........ENJOY!