Deviled Eggs with Basque Pepper Vinegar and Fleur du Sel
For the sake of variety, stir in one of these: finely crumbled bacon, a bit of tuna, chopped black olives or capers. You could omit the fleur de sel and garnish each egg with an anchovy fillet or salmon roe.
Pinch of sea salt
¼ cup mayonnaise
½ teaspoon Fallot Dijon mustard (the Provençal Dijon would work well)
¼ teaspoon Safinter smoked Pimenton De La Vera + additional for garnishing
6 teaspoons A L'Olivier Basque Pepper Vinegar
1 teaspoon fresh chives, finely chopped
Fleur de sel to taste
Place the eggs in a saucepan that will hold them in a single layer. Cover them with cold water, about 1 inch over the eggs. Add a pinch of salt. Bring to a boil over high heat. As soon as the water reaches a boil, remove the pot from the heat and cover it. Keep the eggs in the hot water for 15 minutes. While the eggs rest, prepare an ice bath by filling a mixing bowl with ice and cold water.
After 15 minutes, remove the eggs from the hot water and plunge them into the ice water. Cool completely. Roll them on your work surface to crack them. Peel.
Halve the eggs lengthwise. Gently scoop out the yolks. Set the whites on a serving dish. Put the yolks into a small mixing bowl.Mash the yolks with the back of a fork until smooth. Stir in the mayonnaise mustard and the pimento. Blend well. Fill the whites with the yolk mixture. You could pipe the filling with a bag fitted with a French or open star tube.
Drizzle each egg with a teaspoon of Basque Pepper Vinegar. Finish with a pinch of pimenton, a few grains of fleur de sel and the chopped chives.