12 large eggs
1 tsp. mustard powder or 2 tsp. dijon mustard
2 tsp. tobasco sauce
2 tbsp. chopped chives
Extra virgin olive oil
Smoked paprika to taste
Salt and pepper to taste
Hard boil the eggs and cool completely. Once cooled, peel and slice the eggs lengthwise and reserve the yolks in a medium mixing bowl, or bowl for a stand mixer if available. Add the remaining ingredients and whip with a whisk or whisk attachment for mixer. Rinse the eggs whites in cold water to clean and refrigerate. Place yolk mixture into a pastry bag with a medium star shaped decorating tip. Chill in refrigerator for 30 minutes. Arrange the egg whites on a serving platter, add some pickled jalapenos into each one, then pipe the yolk mixture on top. Garnish with a more jalepenos, chives, EVOO, and a pinch of smoked paprika.
1/2 pound jalepenos-seeded and small diced (brunoise)
1 cup water
1 cup white vinegar
2 tbsp. kosher salt
1 tbsp. sugar
1 tbsp. black pepper
2 bay leaves
1 garlic clove
Place diced peppers into a quart container. Bring remaining ingredients to a boil then cool until just warm. Pour over peppers and cover and place into refrigerator for at least 2 hours or overnight.
1. Wear gloves when cutting peppers, and wash cutting board before preparing other foods to avoid the residual heat spreading.
2. For a smoother yolk mixture-pass the prepared yolks through a tamis-or fine mesh strainer- before putting into the pastry bag.
3. Pipe a pea sized amount of the yolk mixture on the platter and place egg white on top to keep them stable when passing for large parties.