Jammy Eggs With Smoked Paprika Aioli Recipes

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JAMMY EGGS WITH SMOKED PAPRIKA AIOLI



Jammy Eggs with Smoked Paprika Aioli image

This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a jammy texture that's halfway between hard and soft, then top with a dollop of jazzed-up mayo and garnish with anchovies, roasted peppers, and parsley.

Provided by Anna Stockwell

Categories     New Year's Eve     Hors D'Oeuvre     Appetizer     Egg     Mayonnaise     Bell Pepper     Anchovy     Wheat/Gluten-Free     Paprika     Dairy Free     Cocktail Party     Christmas     Christmas Eve

Yield Makes 48

Number Of Ingredients 10

24 large eggs
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 garlic clove, finely grated
1/4 teaspoon kosher salt
1/4 teaspoon smoked Spanish paprika
6 oil-packed anchovy fillets, halved lengthwise
2 ounces roasted marinated bell peppers, sliced into 1/4-inch-thick strips
1/3 cup coarsely chopped parsley
Flaky sea salt

Steps:

  • Bring a large pot of water to a boil over high heat. Gently lower eggs into water; cook 10 minutes. Transfer eggs to a bowl of ice water. Gently tap edges to break shells a bit so water gets in under shell and makes them easier to peel. Let sit in ice bath about 5 minutes, then peel.
  • Meanwhile, whisk mayonnaise, lemon juice, garlic, kosher salt, and paprika in a medium bowl until smooth.
  • Slice eggs in half and arrange on a platter. Dollop with aioli. Arrange 1 anchovy or red pepper slice diagonally over each. Top with parsley, then season with sea salt.
  • Do Ahead
  • Aioli can be made 2 days ahead. Transfer to an airtight container and chill. Eggs can be boiled and peeled (but not sliced) 2 days ahead. Transfer to another airtight container and chill.

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