Spanish Deviled Eggs
Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro
- 6 large eggs
- 3 tablespoons avocado oil mayonnaise
- 1 teaspoon cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 tablespoons minced jarred roasted piquillo peppers (from about 2 peppers)
- 1 tablespoon thinly sliced chives
1 Place eggs in a saucepan with enough cold water to cover by 2 inches; bring to a boil over high heat. Remove pan from heat; cover and let stand for 12 minutes. Drain. Plunge eggs into a bowl of ice water; let stand until cold, about 15 minutes. Carefully peel and halve eggs lengthwise.
2 Spoon egg yolks into a bowl. Add mayonnaise, vinegar, salt, paprika and black pepper. Mash with a fork until smooth and well combined. Stir in piquillo peppers.
3 Spoon or pipe mixture into egg white halves. Top with chives and additional paprika, if desired.
- Yield: 6 servings
|Calories per serving:||126|
|Fat per serving:||11g|
|Saturated fat per serving:||2g|
|Cholesterol per serving:||194mg|
|Fiber per serving:||0g|
|Protein per serving:||6g|
|Carbohydrates per serving:||1g|
|Sodium per serving:||249mg|
|Iron per serving:||1mg|
|Calcium per serving:||29mg|