Author Notes
We love deviled eggs in our family and are fortunate to have backyard hens keeping us in eggs. I wanted to create a little color contrast between the egg whites and aioli on top, so added some tomato paste to the filling.
I adapted the Preserved Lemon Aioli recipe provided by Amanda and used grapeseed oil in place of canola (which created quite a green sauce), increased the lemon juice and left out the preserved lemon. —BlueKaleRoad
Ingredients
- Aioli
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1
egg yolk, room temperature
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2 tablespoons
lemon juice
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1
garlic clove, mashed
-
1 teaspoon
salt
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3/4 cup
grapeseed oil
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1/4 cup
olive oil
- Egg Filling
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6
hard boiled eggs
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2 tablespoons
aioli, plus extra to top eggs
-
1 tablespoon
lemon juice
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1 tablespoon
tomato paste
-
1
garlic clove, mashed
-
1/2 teaspoon
smoked paprika
-
1 tablespoon
chives, minced, plus extra for garnish
-
salt and pepper to taste
Directions
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Whisk the egg yolk, lemon juice, garlic and salt together. Add the grapeseed oil slowly and whisk quickly to incorporate. Next whisk in the olive oil, slowly adding and incorporating. Makes 1 cup.
You will have aioli leftover from this recipe, so save the extra to enjoy with grilled veggies or fish.
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Peel the hardboiled eggs and slice in half lengthwise. Arrange the whites on a serving platter. In a small bowl, mash the egg yolks. Add the aioli, lemon juice, tomato paste, garlic, paprika, chives, salt and pepper and mix until smooth.
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Spoon the egg filling into a small ziploc bag and snip a tiny hole in one corner. Pipe the filling into the egg whites.
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Spoon a little bit of aioli into another small ziploc, snip the corner and squeeze little dollops on top of eggs. Garnish with reserved chives and serve.
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