Cook the Book: Spicy Egg Shooters
This recipe creates a vibrant and spicy egg shooter, featuring perfectly hard-boiled eggs paired with a rich, homemade olive oil mayonnaise and zesty pickled jalapeño, serrano, and red chile peppers. Finished with a savory sauté seasoning, this dish offers a sophisticated balance of creamy, spicy, and tangy flavors, ideal for an appetizer or elegant snack.
Equipment
- 1 Saucepan For boiling eggs and preparing pickled peppers
- 2 Mixing Bowls One for mayonnaise, one for egg mixture
- 1 Whisk Essential for emulsifying mayonnaise
- 1 Chef's knife For chopping peppers and eggs
- 1 Cutting Board
Ingredients
Main
- 4 large eggs
- 3 tablespoons Olive Oil Mayonnaise recipe follows
- 2 Pickled Peppers recipe follows
- Perfect Sauté Seasoning recipe follows or salt and freshly ground white or black pepper
- For Olive Oil Mayonnaise:
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
- 2 teaspoons Dijon mustard
- 3/4 cup canola oil
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- For Pickled Peppers:
- 2 whole jalapeño peppers
- 2 whole serrano peppers
- 1 whole long red chile pepper
- White vinegar for covering
- For Perfect Sauté Seasoning:
- 1/4 cup plus 2 tablespoons salt
- 1 teaspoon finely ground white pepper
Instructions
- Prepare Pickled Peppers: Slice jalapeño, serrano, and red chile peppers. Place them in a small jar and cover completely with white vinegar. Set aside to pickle.
- Make Perfect Sauté Seasoning: In a small bowl, combine 1/4 cup plus 2 tablespoons salt with 1 teaspoon finely ground white pepper. Mix well and set aside.
- Prepare Olive Oil Mayonnaise Base: In a mixing bowl, whisk together red wine vinegar, kosher salt, 1 large egg, 1 large egg yolk, and Dijon mustard until well combined.
- Emulsify Mayonnaise: Slowly, drop by drop initially, begin to whisk in the canola oil, gradually increasing to a steady stream as the mixture emulsifies. Once canola is incorporated, repeat with the extra-virgin olive oil until thick and creamy. Season with black pepper.
- Hard-Boil Eggs: Place 4 large eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let stand for 10-12 minutes.
- Cool and Peel Eggs: Drain the hot water and transfer the eggs to an ice bath for at least 5 minutes to stop cooking. Carefully peel the eggs under cool running water.
- Assemble Egg Mixture: Chop the hard-boiled eggs into a fine dice. In a bowl, combine the chopped eggs with 3 tablespoons of the prepared Olive Oil Mayonnaise and a portion of the finely chopped Pickled Peppers (to taste).
- Season the Mixture: Season the egg mixture with Perfect Sauté Seasoning (or salt and pepper) to your desired taste.
- Portion and Serve: Spoon the spicy egg mixture into small shooter glasses or serving spoons for individual portions.
- Garnish (Optional): Garnish with a thin slice of pickled pepper or a fresh herb for presentation, if desired.
Notes
For perfect hard-boiled eggs, bring them to a boil, then cover and remove from heat for 10-12 minutes, immediately transferring to an ice bath for easy peeling and to prevent a green ring. When making the mayonnaise, ensure all ingredients are at room temperature and add the oil very slowly at the beginning to establish a stable emulsion, especially with olive oil which can be temperamental. For the pickled peppers, handle jalapeños and serranos with gloves to avoid skin irritation. The 'shooter' presentation implies a small, individual serving; consider layering the components for visual appeal. Adjust the number of spicy peppers to control the heat level to your preference.