Description
Kick up your deviled eggs with a bit of paprika.
Ingredients
Scale
- 3 small egg yolks
- 2 cloves of garlic finely minced or grated on a microplane
- ½ tsp dijon
- Juice of 1 lemon, plus more to taste
- ½ tbs salt, plus more to taste
- 1 ¾ cup canola oil
- 1 tsp hot paprika
- 6 hard-boiled eggs – see directions below
Instructions
- Place 6 whole eggs in a single layer and cover with cold water.
- Add 1/2 cup kosher salt.
- This seems like a lot of salt but trust me…it will not season the eggs. It simply helps to solidify your egg whites if one breaks in the water.
- Bring the entire pot up to a boil. Once boiling, turn the heat down to medium-high and boil between 10 and 12 minutes. If the eggs are smaller, go closer to 10, if the eggs are larger, go closer to 12.
- Shock the eggs in an ice bath and peel. Allow eggs to cool completely in refrigeration.
- In a medium mixing bowl with a flat base, vigorously whisk together egg yolks, garlic, lemon juice, and salt.
- Once the mixture has become frothy, begin to very slowly drizzle in the canola oil while whisking.
- As you add the oil in a slow, steady stream, the mixture will thicken. If it becomes too thick to whisk, splash a little cold water to smooth it out.
- Once all of your oil has been added, finish the aioli with paprika and taste for salt.
- Cut the boiled eggs in half and remove the yolks. In a food processor, combine equal parts aioli and egg yolk puree until smooth. Taste for salt.
- Fill the eggs with the mixture using a piping bag, making sure to over fill them slightly. Garnish with a little more paprika.