HotBoy Deviled Eggs

• 6 large free-range eggs
• 3-4 tablespoons mayonnaise (store-bought or homemade, see sub-recipe)
• 2 teaspoons apple cider vinegar
• 1 tablespoon crème fraîche or sour cream
• 1 teaspoon Dijon mustard
• Kosher salt to taste
• Ground white pepper to taste
• Hot Boy hot sauce, about 1 teaspoon, or more, depending on taste
• Flaky sea salt
• 1 tablespoon minced chives (or garnish of your choice)

Bring a medium pot of water to boil and gently lower in 6 eggs. Lower heat to medium-high, a steady boil, and cook the eggs for 10-12 minutes. Prepare an ice bath while eggs are cooking. When finished cooking, strain the eggs and immediately place them in the ice bath to cool. Allow to cool 10-15 minutes before peeling.

Slice each egg in half and carefully scoop out the yolk and set the whites aside. Place in a food processor along with the mayo, vinegar, creme fraiche, and dijon mustard.

Process until smooth and season with salt, white pepper and hot sauce. Pulse food processor again to incorporate. Adjust mustard or vinegar if needed.

Place the yolk mixture in a piping bag or a large ziplock bag and squeeze it into one corner. Cut the tip, so you have a hole that’s about ¼ - ½” in diameter, and pipe the yolk mixture into each egg white “cup”. Garnish with flaky sea salt and chives. 

Mayo:

• 1 egg yolk
• Pinch of salt
• ½ teaspoon dijon mustard
• Pinch of sugar
• 1 teaspoon apple cider vinegar
• 1 small garlic clove finely grated *if desired, otherwise leave out for a classic deviled egg taste
• ⅓ - ½ cup neutral oil like avocado oil

Using a hand-immersion blender or a whisk, blend/whisk the yolk, salt, mustard, sugar and vinegar together until well combined. While blending / whisking, slowly drizzle in the oil to emulsify.