Tuesday, April 26, 2011

Smokey Devilled Eggs

Easter is not the same in our family without devilled eggs. And usually its put to either me or my mom to make them.  This year I was asked to make them and I knew exactly what I was going to do with them.  I wanted to do something a little different, a little more gourmet.  A few weeks ago I found the perfect recipe from another blog I like to follow called A Couple Cooks.


Their Smokey Devilled Eggs looked so yummy! Of course, you know me, I can't leave well-enough alone, so I made a few minor adjustments when using their recipe. This is the original recipe from A Couple Cooks...

Smoky Deviled Eggs
What You Need 6 eggs
4 tablespoons mayonnaise
2 tablespoons sundried tomatoes in oil, drained
1 1/2 teaspoon smoked paprika (pimentón)
1 shallot
1/4 cup vegetable oil
Kosher salt

1  Hard boil the eggs.
2  While the eggs are cooking, prepare the garnish: thinly slice the shallots. In a small pan, heat 1/4 cup vegetable oil. Test the heat of the oil with a shallot slice – when it sizzles, add the rest of the shallots. Cook until the shallots are golden brown, about 4 minutes. Remove from the pan with a slotted spoon, and place on a paper towel to cool. Sprinkle with a bit of salt and reserve until ready to serve.
3  When the eggs are ready, slice them in half and scoop the yolks into a bowl. Smash the yolks with a fork.
4  Finely chop 2 tablespoons of sundried tomatoes (drained of their oil). Then mix the tomatoes with the egg yolks, 4 tablespoons mayonnaise, 1 1/2 teaspoons smoked paprika, and about 1/8 teaspoon kosher salt (or to taste).
5  Spoon the mixture into the egg white halves. Refrigerate until ready to serve. Before serving, top each egg with a crispy shallot to garnish.




 I had to double the recipe since we have a large family. Instead of using mayonnaise, I used a combination of honey mustard (2tbsp), cream cheese (2tbsp), and sour cream (4tbsp).  I skipped out on the sun-dried tomatoes (though I'm sure they would've been good). And I actually chopped up half a shallot very finely to put in the egg mixture.





The smoked paprika and the shallots gave it just a hint of heat and spiciness while the combination of honey mustard, cream cheese, and sour cream added the cooling sweetness and a little tartness. Then the salty crispy shallots as garnish gave the eggs a little savory crunch.  I was a little worried mixing up a classic family dish but everyone enjoyed them just the same!



2 comments:

  1. stink eggs! boooo!!!

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  2. I am just sad I didn't get this recipe before easter. But who cares you can always have smokey deviled eggs anytime you want :)

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