Make picked eggs: Put eggs in a saucepan, cover with water, and add 1/4 cup cider vinegar. Bring to a boil over high heat. Boil 8 minutes. Meanwhile, prepare a bowl of ice water. Immediately plunge egg into ice water; Peel eggs.
2.
Combine remaining 1/2 cup apple cider vinegar, red wine vinegar, white wine, shallots, garlic, peppercorns, allspice, red pepper flakes, smoked paprika, bay leaves, and cloves in a nonreactive saucepan and bring to a boil. Decrease heat to medium-low and simmer 5 minutes. Put cooled eggs in a noncreative container, pour hot bring over them, and let cool. Stir in scallions. Let eggs pickle, submerged in brine, at least overnight.
3.
Assemble: Cut pickled eggs in half lengthwise and gently scoop out yolks into bowl of stand mixer fitted with a paddle attachment. Blend in mayonnaise, shallots, garlic, mustard, Tobasco, black pepper, salt, paprika, curry powder, sugar, parsley, and celery leaves and mix until smooth.
4.
Scoop yolk mixture into a small zip-top plastic bag and force mixture toward a corner. Squeeze out as much air as possible and seal bag. Snip off a small piece from that corner and pipe mixture into egg halves. Top with roe, onion, white pepper, and cremem fraiche.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.