Jammy Eggs with Smoked Paprika Aioli
Jammy Eggs with Smoked Paprika Aioli is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring a large pot of water to a boil over high heat.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
