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1
Place the eggs in a saucepan; fill with cold water to cover. Bring to a boil over high heat. Remove the pan from the heat, cover and let stand for 10 minutes. Drain the eggs, then plunge in ice water to cool. Peel and halve lengthwise.
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2
Arrange the egg halves yolk side up on a platter. Top each half generously with mayonnaise. Sprinkle the eggs with peppers and seasoning and serve.
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3
Substitute creme fraiche for the mayonnaise and omit the peppers and seasoning. Top with 1 ounce flaked smoked trout, 2 tablespoons trout or salmon caviar, and chopped fresh chives.
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4
In a large bowl, whisk together the vinegar and salt until the salt dissolves. Whisk in the egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in the oils until the mixture is fully emulsified and thickened. Season with pepper to taste.
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5
Bring a small saucepan of water to a boil. Add the whole jalapenos, serranos, and red chile pepper; cook for 1 minute. Drain.
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6
Place the peppers in a small airtight container. Pour vinegar over the peppers to cover. Seal the container tightly and refrigerate for 3 days before slicing and using. The peppers will keep in the refrigerator for at least 1 month.
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7
Combine the salt and pepper and store in a covered container.
