Ingrédients

• 6 large Grade A eggs
• 3 c. à soupe high quality mayonnaise
• 1 c. à café smooth Dijon mustard
• 0,5 c. à café unfiltered apple cider vinegar
• 0,25 c. à café fine sea salt
• 0,25 c. à café freshly cracked black pepper
• 2 slices cooked chicken ham or poultry sausage link
• 10 whole black peppercorns
• 2 slices cured beef salami
• 1 booklet edible 24k gold leaf sheets
• 5 fresh dill fronds
• 0,5 c. à café sweet smoked paprika
• 2 miniature fresh pink spray roses
• 1 edible purple viola blossom

Étapes

1. Place large eggs into a saucepan and cover with cold filtered water by 2 cm. Bring to a rolling boil over high heat, cover with a tight fitting lid, remove from heat, and allow to stand undisturbed for exactly 11 minutes.
2. Transfer the hot eggs immediately into an ice water bath. Allow to cool completely for 10 minutes, then gently tap and peel under cold running water. Pat dry with lint free towels.
3. Using a sharp utility knife, slice 1.5 cm off the pointed top of each egg white to expose the interior yolk. Slice a micro thin shaving off the rounded base of each egg so the white cup stands completely stable and upright.
4. Carefully unseat and scoop the hard boiled yolks into a fine mesh sieve set over a ceramic bowl. Pass the yolks through the sieve with the back of a silicone spatula to remove all lumps.
5. Add mayonnaise, Dijon mustard, apple cider vinegar, fine sea salt, and cracked black pepper to the sifted yolks. Vigorously whip using a small wire whisk until glossy, velvety, and stiff enough to hold intricate piping ridges.
6. Fit a 30,48 cm pastry piping bag with a medium open star stainless steel piping tip. Fold the bag down over a tall glass and transfer the seasoned yolk emulsion inside. Push down firmly to expel air pockets and twist the top securely.
7. Slice the cooked chicken ham into 2 mm thick rounds, then use a 1.5 cm circular cutter to stamp five uniform round snouts. Using a clean culinary pipette or round steel food pin, pierce two neat vertical oval holes in each disc to create realistic nostrils.
8. Cut the beef salami slices into ten crisp, clean triangles for the ears. Select ten uniform, glossy black peppercorns for the eyes.
9. Position the hollowed egg white cups upright on the work surface. Holding the piping bag vertically with both hands, gently squeeze to fill the lower cavity, then circle continuously upward into a ruffled, two tiered rosette head standing approximately 3.5 cm high.
10. Using surgical culinary tweezers in the right hand, position one pink ham snout onto the lower front of the piped yolk swirl, pressing inward with light pressure until anchored.
11. With tweezers, press two black peppercorns into the yolk directly above the snout, spaced 8 mm apart to form eyes.
12. Gently push two triangular beef salami ears into the upper sides of the piped yolk head, angled symmetrically outward at 45 degrees.
13. Using a paring knife tip, tuck a delicate 1 cm sprig of fresh dill behind the right salami ear.
14. Using dry bamboo or gilded tweezers, lift a 5 mm shard of edible 24k gold leaf and lightly touch it to the peak between the piglet's ears, letting surface moisture draw it flat.
15. Repeat assembly for all five deviled eggs.

Notes

• Sifting the hard boiled yolks through a fine mesh sieve is essential for a velvety, lump free filling that pipes into crisp, defined rosettes.
• Always use dry tweezers when handling the 24k gold leaf, as even a drop of moisture will cause the delicate sheets to tear or stick to your tools.
• 115 kcal per piglet.