12 large Eggs from Farmers’ Market Poultry
2 Tablespoons Mayonnaise
1 tablespoon (15ml) Dijon Mustard
1 Tablespoon White Wine Vinegar
1/2 teaspoon Tabasco
1/4 Cup Extra-Virgin Olive Oil, divided
Salt and freshly ground Black Pepper
3 Tablespoons thinly sliced Chives
Crushed Red Pepper or Smoked Paprika
Coarse Sea Salt
Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain eggs and immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.
Place all yolks in the bowl of a food processor. Select 16 of the best looking egg white halves and set aside; reserve the remaining 8 for another use. Add mayonnaise, mustard, 1/2 tablespoon vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary.
With machine running, slowly drizzle in 2 tablespoons olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.
Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites, overstuffing each. Drizzle with remaining olive oil and sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately.