Smoky Red Devil Eggs
Updated May 23, 2019
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 large eggs
1 fat garlic clove, minced
¼ teaspoon kosher salt, more to taste
½ cup mayonnaise
2 tablespoons tomato paste
2 teaspoons red wine vinegar, more to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon hot smoked paprika, more to taste and for garnish
Nutritional analysis per serving
1 gram carbs; 95 milligrams cholesterol; 71 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 74 milligrams sodium; 3 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
- Step 2
Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
- Step 3
Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.
- Step 4
Spoon yolk mixture into whites and dust with paprika.
Private Notes
Comments
A better way to hard boil eggs, especially really fresh eggs, is to steam them for exactly 13 minutes. The shells practically fall off by themselves.
A nice, twist on a classic. Instead of tomato paste and garlic, I added some of the sauce from a can of chipotle chiles in adobo and a chopped chipotle chile. Smokey and spicy!
That is by far the best way to hardboil eggs. Two tips: it's best to use eggs that are not real fresh. I buy the eggs a week or so before hardboiling them. Fresh eggs are a real pain to peel, leaving bits of membrane and shell. With eggs that are a week old, the shells will slip off and you'll have a perfect smooth & slippery egg. I also like to give the eggs a very gentle careful stir while they're cooking to help keep the yolks centered.
Delicious. My five-year-old son and I made this together which made it fun, as well. We had a nice picante, smoky Paprika that added a nice edge.
I brought these eggs to a superbowl watch party and they were a big hit, with several people asking about the recipe. I followed Melissa’s filling recipe almost exactly, using freshly purchased smoked paprika, but I also added about 1 teaspoon of gochujang to the filling. I sprinkled the tops with crumbled bacon tossed with more smoked paprika. Delish! (To make the eggs I used my instant pot, high pressure, 4-5-5 combo. I started with a test batch at 5-5-5 but the yolks were too dry for my liking. These are going into egg salad for the week’s lunches. The eggs were large, fresh, grade AA, organic.)
I added a tablespoon of harissa and loved the extra heat and punch it gave the filling.