No special occasion is complete without deviled eggs, especially in the spring and summer. With Easter around the corner, eggs are taking center stage, which we couldn’t be happier about. We both love them just about every way (poached, hard boiled, frittata-ed…), but deviled is always a treat.
We are fans of the classic deviled egg, but when we came across the idea of a smoky deviled egg, it was too good to pass up. The smoky flavor comes from smoked paprika – we used pimentón (Spanish paprika), one of our favorite spices we love to use in paella and other Spanish cuisine. And wow, does it make a deviled egg something wonderful! I loved the smoky flavor in combination with the subtle bite of the sundried tomatoes. And the crispy shallot added just the right crunchy touch.
These eggs would be a great addition to any spring or summer event…or to your refrigerator for a perfect afternoon snack!
We recommend using eggs from happy chickens whenever possible! If you buy fresh eggs, you may want to plan to purchase them several days before boiling them, since older eggs are easier to peel. Check out your local farmer’s market for eggs (in Indy, check out the IWFM or Locally Grown Gardens).
Smoky Deviled Eggs
What You Need
4 tablespoons mayonnaise
2 tablespoons sundried tomatoes in oil, drained
1 1/2 teaspoon smoked paprika (pimentón)
1/4 cup vegetable oil
1 Hard boil the eggs.
2 While the eggs are cooking, prepare the garnish: thinly slice the shallots. In a small pan, heat 1/4 cup vegetable oil. Test the heat of the oil with a shallot slice – when it sizzles, add the rest of the shallots. Cook until the shallots are golden brown, about 4 minutes. Remove from the pan with a slotted spoon, and place on a paper towel to cool. Sprinkle with a bit of salt and reserve until ready to serve.
3 When the eggs are ready, slice them in half and scoop the yolks into a bowl. Smash the yolks with a fork.
4 Finely chop 2 tablespoons of sundried tomatoes (drained of their oil). Then mix the tomatoes with the egg yolks, 4 tablespoons mayonnaise, 1 1/2 teaspoons smoked paprika, and about 1/8 teaspoon kosher salt (or to taste).
5 Spoon the mixture into the egg white halves. Refrigerate until ready to serve. Before serving, top each egg with a crispy shallot to garnish.