Smoked Paprika Deviled Eggs
So I actually made these eggs for a bookclub. In September. And I've been struggling with writing the post since then. Every week, I open my "drafts" folder, scan it and go in a different direction. You see, this recipe almost bested me. ALMOST! And I'm here to teach YOU to learn from my mistakes so you don't have to make the same ones. (And to spare your kitchen the six dirty bowls, dirty whisks, aioli dripping all over the floors and counters, and various blending instruments distributed all over haphazardly. At least you can emerge with your sanity in place.)
Somehow as I was making the aioli, it broke. Twice. I've never had this happen! I've made countless sauces, dips, aiolis- all sorts of emulsions. The key is blending them in a way so the oil and other ingredients don't separate. I'm honestly not sure what happened here, but I was left with a soggy, drippy, oily mess with garlic, vinegar, and egg on the bottom of the bowl and a slightly orange hued oil layer on top. After searching, texting, and crying to the culinary gods above, I finally sourced my answer: Dijon. Thank you, thank you, thank you Dear Ms. Julia Child! Of course you know the answer! You know every answer to a culinary predicament! (It was so very simple. Add a tablespoon of dijon to a large bowl, and slowly dribble in the oil/egg mess, whisking constantly and fervently. This allowed the entire mass to become one shiny, airy, fluffy, delicious dip. (Actually, because I had started over a few times, I was left with a few QUARTS of aioli. Sean was eating it on salad, chicken, chips - it was our go-to sauce for a week!)
I have rewritten my original aioli sauce recipe using the addition of the dijon. This will spare you any embarrassing experiences like mine. I'm not used to such epic disasters or failures in the kitchen! This was a great reminder that we're all a work in progress, and we're all constantly learning. I feel as if now I'm in on a little secret, and I too know a little more of "Julia's kitchen wisdom".
So this week and this month, I am grateful for the opportunity to fail; to start over and emerge victorious and better equipped for next time! I wouldn't change the whole experience for anything. Now I know...
- 3 clove of garlic, smashed
- 1 tsp salt
- 2 egg yolks
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 cups olive oil
- 1 tbsp smoked paprika (pimenton)
- salt and pepper to taste
Mash the garlic and salt together using the side of your knife until a thick paste forms. Set this aside. In a large mixing bowl, add in the egg yolks, vinegar, and Dijon and whisk until an emulsion forms. VERY slowly, (I know your arm is getting sore. I know you're becoming impatient. It's worth it! I promise!) pour in the olive oil a few drops at a time. If it starts to look oily, stop adding oil and continue whisking. Once all of the oil is added, fold in the pimenton and season to taste with the salt and pepper.
Deviled Egg Recipe:
- 1 dozen eggs
- 1/2 cup Pimenton Aioli (Or mayonnaise with pimenton mixed in)
- 1 tbsp Dijon mustard
- 1 tsp mustard powder
- 1 tbsp Worcestershire Sauce
- 1/4 cup capers for garnish
- Pimenton for garnish
Start by putting the dozen eggs in a saucepan and cover them with room-temperature water.
Bring to a boil over high heat. Once water starts to boil set a timer for 8 minutes. Cook the eggs for precisely 8 minutes.
When the timer goes off, drain the eggs and rinse under cold water.
Let the eggs cool completely. (If I'm actually organized, I like to hard boil them the day ahead. That rarely happens though...)
Slice each egg in half lengthwise. (As a side note, if there is a green layer around the yolk, this shows that the egg was overcooked. Not a big deal, but it's prettier to keep that away.)
Scoop the yolks into a bowl and set aside.
Arrange the whites on whichever plate you want to serve the eggs on.
Pulse the yolks, aioli, mustard, mustard powder and Worcestershire sauce in a mini Cuisinart or by hand.
Taste the filing and season with salt and pepper. If necessary add more Worcestershire Sauce.
Either spoon the filling into the whites or pipe it in. To make a piping bag, put the filling into a ziplock bag, squeeze it all to one end and snip off the end of one corner. Garnish each egg with some capers and sprinkle over some pimenton.
Try not to eat them all before your guests arrive. I satisfied my egg needs by eating those that "didn't fit on the plate" or "looked damaged". Both were loose definitions. : ) My husband was the bigger culprit. He can somehow manage to eat four or five of these without me even noticing. Put your eggs somewhere safe until you're ready to serve them. Enjoy!