Deviled Eggs

1. Prepare Ice Bath

Begin by preparing an ice bath. Fill a large bowl with ice cubes and water. This will be used to cool the eggs rapidly after cooking.

2. Boil Water and Steam Eggs

Fill a large pot with water and place a steamer insert inside. Cover the pot and bring the water to a boil over high heat. Once boiling, gently add the eggs to the steamer basket, cover, and cook for exactly 12 minutes.

3. Cool and Peel Eggs

After 12 minutes, transfer the eggs to the ice water and let them cool for at least 15 minutes. Once cooled, peel the eggs under running water to help remove the shells more easily.

4. Prepare Filling

Slice each egg in half lengthwise and carefully pop the yolks out into a food processor. Select 16 of the egg white halves and set them aside for filling. You can reserve the remaining 8 halves for another use.

5. Process Yolks with Mayonnaise and Mustard

To the yolks in the food processor, add the mayonnaise, Dijon mustard, 0.5 tablespoon of white wine vinegar, and Frank's RedHot sauce. Process until the mixture is smooth and uniform.

6. Add Olive Oil and Season

With the food processor running, slowly drizzle in 2 tablespoons of the olive oil. Season with kosher salt and, if desired, additional white wine vinegar to taste. Continue processing until the mixture is perfectly smooth.

7. Pipe Filling into Egg Whites

Transfer the yolk mixture to a zipper-lock bag. If you're not serving the deviled eggs immediately, store the filling and the 16 egg white halves in the refrigerator for up to overnight. When ready to serve, cut off a small corner of the zipper-lock bag and pipe the filling generously into each egg white half.

8. Garnish and Serve

Finish by drizzling the remaining olive oil over the filled eggs. Sprinkle them with freshly ground black pepper, thinly sliced chives, crushed red pepper or hot paprika, and a pinch of crunchy sea salt. Serve the deviled eggs immediately and enjoy the rich, tangy flavors with just the right amount of heat.