Smoky Red Devil Eggs
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12large eggs
- 1fat garlic clove, minced
- ¼teaspoon kosher salt, more to taste
- ½cup mayonnaise
- 2tablespoons tomato paste
- 2teaspoons red wine vinegar, more to taste
- ¼teaspoon freshly ground black pepper
- ¼teaspoon hot smoked paprika, more to taste and for garnish
Nutritional analysis per serving (24 servings)
71 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 74 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
- Step 3
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.
- Step 4
Spoon yolk mixture into whites and dust with paprika.
Private Notes
Comments
A better way to hard boil eggs, especially really fresh eggs, is to steam them for exactly 13 minutes. The shells practically fall off by themselves.
A nice, twist on a classic. Instead of tomato paste and garlic, I added some of the sauce from a can of chipotle chiles in adobo and a chopped chipotle chile. Smokey and spicy!
That is by far the best way to hardboil eggs. Two tips: it's best to use eggs that are not real fresh. I buy the eggs a week or so before hardboiling them. Fresh eggs are a real pain to peel, leaving bits of membrane and shell. With eggs that are a week old, the shells will slip off and you'll have a perfect smooth & slippery egg. I also like to give the eggs a very gentle careful stir while they're cooking to help keep the yolks centered.
Reading these comments, you'd think that the recipe developer had specifically asked everyone to share their own personal approach —inevitably superior to every other method ever used since the dawn of deviled eggs — to egg preparation. I've never tried the tomato paste, but I can attest to the tastiness of deviled eggs sprinkled with (sweet, in my case, not spicy) smoked paprika.
Added a Sriracha drizzle and 2 tbsps to the filling to bring up the heat. Used a cookie press for filling the eggs.
I WON THE DEVILED-EGG-OFF with this recipe!! There were six different entries, all delicious. But the composed flavor of these was the clear winner. I’m over the moon with my grafting rights!
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