Jammy Eggs with Smoked Paprika Aioli
Perfectly cooked jammy eggs topped with a creamy smoked paprika aioli, garnished with anchovies, roasted peppers, and fresh parsley. An elegant appetizer that combines rich egg yolks with smoky, garlicky flavors.
Ingredients
- •24 whole large eggs
- •1 cup mayonnaise
- •2 tablespoons fresh lemon juice
- •1 clove garlic clove, finely grated
- •¼ teaspoon kosher salt
- •¼ teaspoon smoked Spanish paprika
- •6 fillets oil-packed anchovy fillets, halved lengthwise
- •2 ounces roasted marinated bell peppers, sliced into 1/4-inch-thick strips
- •⅓ cup coarsely chopped parsley
- •1 pinch Flaky sea salt
Cooking Instructions
- 1.
Bring a large pot of water to a boil over high heat. Gently lower eggs into water; cook 10 minutes. Transfer eggs to a bowl of ice water. Gently tap edges to break shells a bit so water gets in under shell and makes them easier to peel. Let sit in ice bath about 5 minutes, then peel.
20 min
- 2.
Meanwhile, whisk mayonnaise, lemon juice, garlic, kosher salt, and paprika in a medium bowl until smooth.
5 min
- 3.
Slice eggs in half and arrange on a platter. Dollop with aioli. Arrange 1 anchovy or red pepper slice diagonally over each. Top with parsley, then season with sea salt.
10 min
- 4.
Aioli can be made 2 days ahead. Transfer to an airtight container and chill. Eggs can be boiled and peeled (but not sliced) 2 days ahead. Transfer to another airtight container and chill.
