Smoky Deviled Eggs

Gabe and Olivia are both big deviled egg fans.  I used to be indifferent, but after tasting some really good versions, I'm a convert.

I had been thinking about making a smoky version of deviled eggs, and when our neighbors threw a big party with smoked pork in the starring role, I thought these eggs would be the perfect vegetarian alternative to bring to the party.  

My friend Laura had turned me on to pimenton, which I thought would successfuly turn my eggs into some smoky devils.  Pimenton is also known as smoked paprika, and if you haven't had it, you should definitely give it a try.  It lives up to its name, lending a deep smokiness to whatever dish you put it in.  The peppers used to make it are not hot, however, so it adds a lot of flavor without any heat, which is perfect for children.  We have had it several times on popcorn, and I agree with Olivia's assessment that it makes the popcorn taste like barbecue chips.

The chipotle peppers in adobo sauce also have a smoky flavor, but they can add a bit of heat.  I didn't use too much of them in this recipe because I didn't want the eggs to be too spicy for mass appeal, but if you are cooking for a crowd that can tolerate it, you could add more chipotle.  I found both the pimenton and the chipotles in adobo at Whole Foods, the pimenton with the spices and the chipotles in adobo near the taco ingredients.

You can either scoop the filling into the egg whites or pipe it in.  For some reason my cake decorator did not work for this.  Maybe the filling was too thick.  But we just filled a baggie, trimmed a corner, and used the bag to do the piping.  Olivia went to town and I loved the architectural shapes that she created.

These eggs would be perfect for any picnic this summer, so take them along to the pool, a neighborhood barbeque, or just enjoy them at lunch on the porch.

Smoky Deviled Eggs

Makes 24 deviled eggs
15 minutes preparation time
15 minutes cooking time

1 dozen eggs
1/2 teaspoon chipotle in adobo sauce, minced
1 1/2 teaspoons smoked paprika, plus more for sprinkling
2 teaspoons cider vinegar
6 tablespoons mayonnaise
1/2 to 1 teaspoon salt
a few grinds fresh pepper

Cover the eggs with water in a saucepan large enough to hold the eggs in a single layer.  Bring the water to a boil, let it boil for about a minute, and turn off the heat.  Let the eggs sit for 15 minutes and remove them from the heat.  Immediately drain the hot water and run cold water over the eggs until they are completely cooled. 

Peel the eggs and slice them in half lengthwise.  Remove the egg yolks and mash them in a bowl with the remaining ingredients.  Add more chipotle if you would like more heat.  Pipe or spoon the egg yolk mixture back into the egg whites.  Sprinkle a bit of paprika over the top of the eggs and serve.

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Comments

[cherrypatter]

these look super yummy. and now that i know that this paprika is good on popcorn too, we'll be having it that way too -- not sure if the kiddies will eat but i definitely will.

[queen olivia]

hey that pix is of me!!!!