Jammy Eggs with Paprika Aioli

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I love eggs, really any kind of eggs, so if you do too these will be right up your alley. They are a mix of a deviled egg and a soft boiled egg. The paprika aioli substitutes all the hard work of making deviled eggs.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 8 servings
TIME: 15 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 4 large eggs, room temperature
  • 2 jarred peperoncini in brine
  • 4 sprigs parsley
  • ¼ cup mayonnaise
  • ½ tsp. smoked or hot paprika
  • Kosher salt

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Bring a small saucepan of water to a boil. Using a spider or slotted spoon, carefully lower 4 eggs into boiling water. Set timer for 8 minutes. Fill a large bowl with ice water.

While eggs are boiling, do the rest of your prep: Drain 2 peperoncini. Remove stems and finely chop. Transfer to a small bowl.

Pick off leaves from 4 parsley sprigs and finely chop (discard stems). Add to bowl with peperoncini.

Mix ¼ cup mayonnaise and ½ tsp. paprika in another small bowl.

When timer goes off, remove eggs from boiling water with spider or slotted spoon and transfer to ice bath. Let cool 5 minutes. Peel eggs, slice in half lengthwise, then sprinkle yolks with salt. Transfer eggs to a plate. Top each egg with paprika mayo and peperoncini salsa.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]

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