Ingredients:
10 large eggs
1/4 small red onion
3 tablespoonsred wine vinegar, divided
1 1/2 tablespoonsdried oregano
kosher salt
freshly ground black pepper
4 to 8 pickled peppers (peperoncini, peppadews), plus brine
4 ouncescured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces
1/4 cupextra-virgin olive oil
1 teaspoonDijon mustard
Directions:
Bring a medium saucepan of water to a boil. Add the eggs and boil for 9 minutes. Transfer to an ice bath to cool.
Meanwhile, coarsely chop the red onion. Transfer to a medium bowl. Add the dried oregano and red wine vinegar, season with salt and pepper, and stir to combine. Thinly slice the pickled peppers, depending on heat tolerance.
Peel the eggs, then rip them into 8 to 10 pieces each and drop them into the bowl. Season with salt and pepper. Add the olive oil, remaining red wine vinegar, 1 tablespoon pickled pepper brine, and Dijon mustard. Stir vigorously until the yolks start to emulsify with the dressing (egg yolk + oil = mayo!). Stir in the sliced peppers and meat. Season to taste with salt and pepper.