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Smoky Deviled Eggs
"A wonderful appetizer made with a little extra oomph. I know a lot of you Americans love this dish, so I wanted to try and do you proud with my own smokey deviled eggs recipe. Why smoky you ask? Well, many people call it deviled eggs but I find myself asking "where is the deviled part?. So don't be afraid to make this recipe extra fiery. Really hope you guys enjoy this deviled eggs recipe."
NotesLove to serve these deviled eggs with smoked salmon
Makes8 Delicious, smoky and creamy deviled eggs.
Preparation Time40 min
- 4 large eggs brought to room temperature
- 1 cup ice left in the freezer until ready to use
- 1 teaspoon red wine vinegar
- 1 tablespoon aioli
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon Tabasco
- 4 sticks chives chopped
Place the eggs in a pot and fill with just enough water to cover the eggs. Place the pot over the largest hot plate on your stove, then bring the water to a boil on high heat and cover with a lid.
As soon as the water starts boiling, turn the heat off and leave the eggs in the water for 10 minutes. Meanwhile, put your ice in a large bowl, then fill with water.
Once your 10 minutes are up, use a slotted spoon to transfer the eggs to the ice-cold water.
Leave in the water for 5-10 minutes.
Take the eggs out of the water, lightly tap the eggs on a surface to crack it, then gently but firmly roll the eggs on the surface to crack the egg all over. From there, they should be much easier to peel. Dipping the egg in the water while your peeling it helps too.
When your done peeling the eggs, make sure there are no small bits of leftover shell on them.
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