Smoky Red Devil Eggs Recipe #380045
I love deviled eggs, especially with chile peppers, fresh & dried. Found this in The New York Times. Plan to use it this weekend.
30 min | 25 min prep
24 1/2 eggs
- 12 eggs, large
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt, more to taste
- 1/2 cup mayonnaise
- 2 tablespoons tomato paste
- 2 teaspoons red wine vinegar, more to taste
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon hot smoked paprika, more to taste and for garnish
- Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
- Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
- Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.
- Spoon yolk mixture into whites and dust with paprika.
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5 stars