Smoky Deviled Eggs

Smoky Spanish pimenton makes these eggs distinctive. It is available at specialty food stores.

  • Total Time:
  • Servings: 8
KEY: Cocktail Party, Easter, Game Day, Graduation Party, Holiday Open House, New Year's Eve, American, Southern/Soul Food, Appetizers/starters, Fast, Make Ahead

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Ingredients

  • 1 dozen large eggs
  • Ice cubes
  • 1/4 cup plus 2 tablespoons crème fraîche
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely chopped cornichons
  • 2 tablespoons finely chopped red onion
  • Salt and freshly ground black pepper
  • Freshly ground white pepper
  • 1/2 teaspoon pimentón

How to make this recipe

  1. In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes.
  2. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Add ice cubes to the pan and let stand until the eggs are cool. Drain and peel the eggs.
  3. Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper.
  4. Arrange the egg-white halves cut side up on a serving plate. Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture. Sprinkle with the pimentón and serve.

Make Ahead

The deviled eggs can be refrigerated overnight. Sprinkle with pimentón just before serving.

Suggested Pairing

Rosé Champagne in the rich and smoky rather than the sweet style will match the smoky pimentón.

Contributed By Photo © Robert Wright Published October 2004

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467935 recipes/smoky-deviled-eggs 2013-12-06 Ashley Christensen cocktail-party|easter|game-day|graduation-party|holiday-open-house|new-years-eve|american|southern-soul-food|appetizers-starters|8|fast|make-ahead october-2004 recipes,smoky-deviled-eggs 467935
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