Espelette Pepper is a variety of chili pepper that is cultivated in the Basque region of France. The plant, originally from Mexico, was introduced into France during the 16th century. After first being used medicinally, it subsequently became popular for preparing condiments and for the conservation of meat and ham. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade.
In this recipe, deviled eggs get a mighty kick of bright flavor from the addition of Espelette Vinegar by A L’Olivier. Espelette Vinegar (Poivron au Piment d’Espelette) is made with vinegar, tomato pulp, red hot pepper pulp, sugar and pectin of apples. On a spiciness scale, Espelette pepper rates 4,000 on the Scoville scale, making it mildly hot.
This recipe uses Espelette Basque Vinegar By A L’Olivier.
Deviled Eggs with Espelette Pepper Dressing and Fleur de Sel
- 6 Eggs
- ¼ cup mayonnaise
- ½ tsp. Dijon mustard
- 1 tsp. fresh chives, finely chopped
- 1 tsp. flat-leaf parsley, finely chopped
- 2 tbsp. A L’Olivier Espelette Pepper Vinegar
- Fleur de Sel to taste
- In medium saucepan, place eggs in single layer and cover with water. Bring water to boil over medium-high heat and cook eggs for 2 minutes. Remove from heat, cover and let stand for 10 minutes. Plunge eggs in bowl of ice cold water and let cool completely.
- Peel eggs and slice in half lengthwise. Carefully scoop out yolks and place in small bowl. Set aside eggs whites on platter. Mash yolks with back of fork or spoon until smooth. Stir in mayonnaise and mustard until well blended and then mix in chives and parsley.
- Fill eggs whites with yolk mixture. To serve, drizzle deviled eggs with pepper vinegar and sprinkle with fleur de sel.
Recipe by: Allison Boomer courtesy DeMedici Imports