Everyone loves the classic deviled eggs but when I came across the idea of a smoky deviled egg, it was too good to pass up. The smoky flavor comes from smoked paprika – I used pimentón (Spanish paprika), one of my favorite spices I 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 sun-dried tomatoes and the crispy shallot added just the right crunchy touch.
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- Prep Time: 15 Minutes
- Cook Time: 10 minutes
- Ready Time: 25
Ingredients
- 6 eggs 4 tablespoons mayonnaise 2 tablespoons sundried tomatoes in oil, drained 1 1/2 teaspoon smoked paprika (pimentón) 1 shallot 1/4 cup vegetable oil Black salt
Recipe Steps:
- Hard boil the eggs. 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.
- When the eggs are ready, slice them in half and scoop the yolks into a bowl. Smash the yolks with a fork.
- 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).
- Spoon the mixture into the egg white halves. Refrigerate until ready to serve. Before serving, top each egg with a crispy shallot to garnish.
