Smoky Spiced Chile Devil Eggs
These Smoky Spiced Chile Devil Eggs take the classic deviled egg to a new level with a delightful combination of creamy yolks and the rich flavors of garlic, sun-dried tomatoes, and a hint of heat from smoked paprika. Perfect for gatherings, picnics, or as a savory snack, this recipe infuses a touch of smoky spice into each bite, making it a unique and irresistible twist on a traditional favorite. You'll love how the tangy red wine vinegar and luscious mayonnaise harmonize with fresh and dried chili peppers for a deliciously surprising flavor profile.
24
Servings
N/A
Calories
8
Ingredients
Ingredients
eggs
12 (large)
garlic clove
1 (minced)
kosher salt
1/4 teaspoon (to taste)
mayonnaise
1/2 cup (none)
tomato paste
2 tablespoons (none)
red wine vinegar
2 teaspoons (to taste)
fresh ground black pepper
1/4 teaspoon (none)
hot smoked paprika
1/4 teaspoon (more to taste and for garnish)
Instructions
1
Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a full boil over medium-high heat.
2
Once boiling, let the eggs cook for 1 minute, then turn off the heat and cover the pan with a lid. Allow the eggs to sit covered for at least 15 minutes.
3
After 15 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cool enough to handle, peel the eggs and cut them in half lengthwise.
4
Gently remove the yolks from the whites and place them in a mixing bowl. Arrange the egg white halves on a serving platter.
5
Using a sharp knife or mortar and pestle, chop or smash the minced garlic with the kosher salt to create a fine paste. Add this paste to the yolks and mash together with a fork until combined.
6
Stir in the mayonnaise, tomato paste, red wine vinegar, black pepper, and hot smoked paprika. Mash the mixture until it is smooth and creamy. Taste and adjust seasoning with more vinegar, salt, and paprika as desired.
7
Using a spoon or piping bag, carefully fill the egg white halves with the yolk mixture. Finish by dusting the tops with additional hot smoked paprika for garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of Smoky Spiced Chile Devil Eggs?
The recipe features a combination of creamy yolks, savory garlic, tangy red wine vinegar, and a rich smoky heat from hot smoked paprika and tomato paste.
How many eggs are needed for this recipe?
You will need 12 large eggs to make this dish.
How long should I boil the eggs?
Bring the eggs to a full boil for 1 minute, then turn off the heat and let them sit covered for at least 15 minutes.
Why do the eggs need an ice bath?
Transferring the eggs to ice water for about 5 minutes stops the cooking process and makes them cool enough to peel.
How do I prepare the garlic for the filling?
Minced garlic should be chopped or smashed with kosher salt using a knife or mortar and pestle to create a fine paste.
What are the main wet ingredients for the yolk mixture?
The yolk mixture uses 1/2 cup of mayonnaise, 2 tablespoons of tomato paste, and 2 teaspoons of red wine vinegar.
What kind of paprika is best for this recipe?
The recipe specifically calls for hot smoked paprika to provide both spice and a smoky depth.
How many servings does this recipe yield?
This recipe makes 24 deviled egg halves.
How do I ensure the filling is smooth?
Mash the yolks with the garlic paste first, then stir in the wet ingredients and mash until the mixture is completely creamy.
Can I adjust the seasoning levels?
Yes, you can adjust the flavor to your preference by adding more vinegar, salt, or hot smoked paprika after tasting the mixture.
What is the suggested garnish?
The eggs are finished with a dusting of additional hot smoked paprika on top.
How should the eggs be cut?
The peeled hard-boiled eggs should be cut in half lengthwise before removing the yolks.
What is the recommended amount of salt?
The recipe suggests 1/4 teaspoon of kosher salt, though it can be adjusted to taste.
Is this recipe considered a snack or an appetizer?
It is categorized as both a Lunch/Snack and is tagged as an appetizer and party food.
What technique is used to fill the egg whites?
You can use either a simple spoon or a piping bag to carefully fill the egg white halves.
What kind of vinegar is used?
Red wine vinegar is used to provide a tangy contrast to the creamy mayonnaise and yolks.
Does this recipe include black pepper?
Yes, 1/4 teaspoon of fresh ground black pepper is mixed into the filling.
What makes these eggs 'smoky'?
The smokiness comes from the use of hot smoked paprika in both the filling and as a garnish.
What type of salt should I use for the garlic paste?
Kosher salt is recommended as its texture helps in creating a fine paste with the minced garlic.
Are there chile peppers in this recipe?
While the description mentions a harmony with fresh and dried chili peppers, the primary heat and pepper flavor in the ingredient list comes from the hot smoked paprika.
Can I make these for a picnic?
Yes, they are tagged as perfect finger food for gatherings, picnics, or as a savory snack.
Is this a difficult recipe to make?
No, it is tagged as an easy recipe and follows standard deviled egg preparation steps.
What is the function of tomato paste in this recipe?
Tomato paste adds a rich, concentrated flavor and contributes to the unique reddish-orange color of the filling.
Should the garlic be raw?
Yes, the recipe uses one clove of raw minced garlic smashed into a paste.
How should I arrange the eggs for serving?
After removing the yolks, arrange the empty egg white halves on a serving platter before filling them.
How many ingredients are in this recipe?
There are 8 main ingredients: eggs, garlic, kosher salt, mayonnaise, tomato paste, red wine vinegar, black pepper, and hot smoked paprika.
What size of eggs should I buy?
The recipe specifies using large eggs.
Is the paprika used twice?
Yes, it is mixed into the yolk filling and also used separately as a garnish for the top.
Can I use a mortar and pestle?
Yes, the instructions suggest using either a sharp knife or a mortar and pestle to create the garlic and salt paste.
Is there a specific heat level for the paprika?
The recipe calls for 'hot' smoked paprika, which provides a spicy kick compared to regular sweet smoked paprika.