Fixe’s Deviled Eggs
Courtesy of executive chef and co-owner of Fixe, James Robert
- 6 eggs, hard-boiled
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard, Maille brand
- 1 teaspoon kosher salt
- 1/8 teaspoon Espelette pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon black pepper
Slice 1/8-inch off the bottom of each hard-boiled egg, creating flat surface. Turn the eggs onto their sides and slice off tops at an angle then carefully scoop out the hard-boiled yolks.
In bowl, combine yolks with all ingredients. Whip yolk mousse until light & fluffy. Taste mousse, adjust salt slightly if necessary then transfer mousse to a piping bag.
Stand the eggs upright and fill each egg with mousse from piping bag. Optionally, you can finish the eggs with smoked trout roe and grated tasso ham. Traditionally, the eggs would get a dusting of paprika. Chopped chives, extra-virgin olive oil or white truffle-flavored olive oil are also great options for toppings.