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)
1/4 cup vegetable oil
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!