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Author Notes: This is just the classic, jazzed up: smoked paprika gives the filling a nice smoky depth, and smoked sea salt lends a tiny crunch on top. —TheThinChef
Serves 12 deviled eggs
- 7 organic eggs
- 1/2 teaspoon smoked paprika
- 2 tablespoons plus 2 teaspoons mayonnaise
- Smoked sea salt, for garnish
- Place eggs in a large saucepan and fill with cold water until the eggs are covered by about 2 inches. Cover, and place over high heat. When water boils, turn off the heat. Remove pan from hot burner (if you have an electric cooktop). Set a kitchen timer (or watch the clock) for 14 minutes. Meanwhile, fill a large bowl with cold water and ice. After the eggs are cooked, carefully transfer them from the hot water to the ice water. Let eggs cool.
- When cool, lightly tap eggs on the countertop to crack shells, and peel. Cut eggs in half lengthwise with a sharp knife. Gently pop the yolks out of each white half, placing yolks into bowls and setting whites aside. Discard 1 whole white. Place whites on a plate, cover with plastic wrap, and set aside.
- Place yolks, smoked paprika, and mayo in a medium bowl. Mash with a fork until smooth and creamy. Cover bowl with plastic wrap, and refrigerate for 1 hour.
- To serve, spoon filling into the white halves. To be fancier, spoon filling into a plastic zip-top bag, then cut a hole in one corner. Use it as you would a piping bag and pipe the filling into the whites. Sprinkle tops with smoked salt. Serve cold or at room temperature.
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