- 10 hard-boiled large eggs, peeled and halved, yolks and whites separated
- ¼ cup mayonnaise
- 2 anchovy filets, smashed and minced
- 3 tablespoons prepared horseradish (hot)
- ½ teaspoon ground Aleppo pepper (or paprika or crushed red pepper flakes)
- 2 teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- pickled jalapeños
- Place the egg yolks, mayonnaise, anchovies, horseradish, Aleppo pepper, 1 teaspoon of salt, and the black pepper in a food processor. Combine on high for 10 seconds, until smooth.
- In a large mixing bowl, combine the remaining 1 teaspoon salt, the hot sauce, and Worcestershire. Place the egg whites in this mixture and gently toss with your hands to season. Tradition says not to season the egg whites of a deviled egg. But why the hell not?But the whites are fragile, so handle them like you’d handle yourself if a mosquito landed on your genitals—very carefully.
- Place 2 tablespoons of the filling into each egg white half. I use a piping bag (or a ziplock bag with the corner cut off) to make it look fancy, but you can just use a spoon. There is really only enough filling to fill 18 egg white halves. Before you get mad at me for under-delivering on filling, know that it is damn near impossible to get all 20 halves peeled and seasoned intact, so I’ve created this recipe to make sure you get 18 really great, well-filled deviled eggs. Nothing pisses me off like a piddly deviled egg with just a little bit of filling. If you want to stretch it to more eggs, that’s on you.
- Garnish each egg with a slice of pickled jalapeño slice or ¼ teaspoon pepper paste. Squares of crispy bacon also go well on these. Trout roe is also another one of my favorite toppers.