Smoked Paprika Aioli Deviled Eggs
The most interesting eggs at any party!!
Recipe by Casey Colodny | @themindfulhapa
12 Eggs
Butter Sauteed Capers:
½ cup capers, rinsed and drained
¼ tsp red pepper flakes
1 tbsp unsalted Butter
Paprika Aioli:
¾ cup Graza Aioli
½ tsp smoked Paprika
½ lemon, juiced and zested
Salt to taste
Ground black pepper to taste
2 tsp caper brine
Garnish:
½ cup chopped pitted green olives (Frescatrano or Castelvetrano preferred)
¼ cup roasted Red Peppers
Thinly sliced Chives, Finely Chopped
Instructions
Active Time: 30 Minutes
Full Time: 1 Hour
Prep your eggs: Bring a medium pot of water to high heat and salt generously. Once water is boiling, add your eggs and allow water to come back up to boiling. Set a timer for 9 minutes. Remove and place eggs into an ice bath. Set aside to cool completely.
Cook your capers: In a small saute pan, melt butter over medium-high heat. Once hot, add the rinsed capers. Cook for 2 minutes and add the red pepper flakes. Cook for an additional 1-2 minutes, set aside.
Prep Paprika Aioli: In a small bowl, combine the Garlic Aioli, smoked paprika, lemon juice and zest, salt, and pepper with a whisk until smooth
Prep deviled egg filling: Once the eggs are cool, carefully peel and spit each one in half vertically. Remove the yolk with a small spoon or gently with your fingers and place into a medium bowl, or the bowl of a food processor. Add ½ cup of the paprika aioli, and the caper brining liquid to the yolks and blend using an immersion blender (or food processor) until smooth. Add filling into a small plastic bag and cut the tip off.
Assemble: Pipe filling into each egg yolk cavity. Place your deviled eggs on a platter and top each egg with the butter sauteed capers, chopped green olives, and roasted red pepper strips. Drizzle some of the remaining ¼ cup paprika aioli over the eggs and garnish with finely chopped chives. Serve immediately and enjoy!
