This chef recipe is from Chef Daniel Alvarez of 606 Congress in Boston.
16 hard-boiled eggs, cooled and shelled
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons finely diced shallots
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pimenton piquant, to taste, for garnish
3 tablespoons chopped fresh chives, for garnish
6 slices cooked, crispy pancetta, for garnish
1. Cut eggs in half and remove yolks and place in a mixing bowl. Put egg whites, covered, in refrigerator until later.
2. Using a fork, mash egg yolks. Add mayonnaise, mustard, shallots and season with salt and pepper. Mix until well combined.
3. Using a pastry bag, fill each egg white with some of yolk mixture. Garnish with a dash of pimenton piquant (to taste) and chives. Carefully break pancetta into pieces and garnish each egg with one piece of pancetta. Serve chilled.
Makes 32 eggs.