Jammy Eggs with Smoked Paprika Aioli

new year's eve hors d'oeuvre appetizer egg mayonnaise bell pepper anchovy wheat/gluten-free paprika dairy free cocktail party christmas christmas eve peanut free soy free tree nut free

Anna Stockwell

Makes 48

Source

Ingredients

24 large eggs

1 cup mayonnaise

2 tablespoons fresh lemon juice

1 garlic clove, finely grated

1/4 teaspoon kosher salt

1/4 teaspoon smoked Spanish paprika

6 oil-packed anchovy fillets, halved lengthwise

2 ounces roasted marinated bell peppers, sliced into 1/4-inch-thick strips

1/3 cup coarsely chopped parsley

Flaky sea salt

Method

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.

Meanwhile, whisk mayonnaise, lemon juice, garlic, kosher salt, and paprika in a medium bowl until smooth.

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.

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.