Recipe from The Grove, Houston.
1 tbsp. champagne vinegar
3/4 cup mayonnaise
3 roasted garlic cloves, pureed
2 tbsp. heavy cream
1 tbsp. fish sauce
1/2 tsp. paprika
1/2 tsp. cayenne pepper
2 tbsp. chopped parsley
1 link Spanish Chorizo cooked and sliced into 24 thin coins
1 tbsp. olive tapenade
Place eggs in cold water, in a large sauce pot, and bring to a boil. Immediately remove from heat and cover. Let the eggs sit in the hot water for 10 minutes. Meanwhile make an ice bath in a large pot, about 1 quart of water and a tray of ice. After 10 minutes, place the eggs in the ice bath and let sit for 5 minutes. Remove the eggs. Gently tap the eggs on the air pocket end (the wider end of the egg) to crack the shell. Begin peeling the shell away from the egg. Make sure you remove the membrane to easily peel the eggs.
Slice the peeled eggs in half lengthwise. Remove the yolks and save. Place the egg whites aside. In a food processor, add yolks and all other ingredients besides the chorizo and the olive tapenade. Puree until smooth and emulsified. Place the yolk mixture into a piping bag with a star tip. Pipe the mixture into the concave of the egg whites. Garnish with a coin of chorizo and the olive tapenade.
Makes 24 servings.