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Deviled Pickled Eggs

Submitted by Terrence Moore.

Prep
Cook
Serves 24people
Ingredients
To pickle:
12
large farm eggs
3/4
cup apple cider vinegar, divided
2 1/2
cups red wine vinegar
3/4
cup white wine
2
medium shallots, diced
4
garlic cloves, thinly sliced
2
black peppercorns
1
tsp whole allspice berries
1
tbsp red pepper flakes
2
smoked paprika
3
dried bay leaves
2
whole cloves
1/2
cup finely chopped scallions
To assemble:
2
tbsp mayonnaise
1
tsp minced shallots
1/2
tsp minced garlic
2
Dijon mustard
1/2
tsp Tabasco hot sauce
2
freshly ground pepper
1/2
tsp salt
1/2
tsp smoked paprika
2
pinches madras curry powder
1
tsp sugar
2
minced fresh flat-leaf parsley
2
chopped celery leaves
2
Sunburst Trout Farms trout roe
1/4
cup finely minced rep onion
white pepper, for serving
1/4
cup creme fraiche
Directions
1.
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.

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