This recipe is all about the eggs, so use the best you can find; farm-direct pastured eggs are ideal (though even commercial eggs are delicious deviled this way). Deviled eggs tend to disappear the second you serve them, so it’s always good to make more than you think you might need. This recipe can easily be doubled. If you’re bringing these to an event, it’s best to prepare the components ahead of time and assemble the eggs on site. It’s much easier to transport that way.
Recipe information
Yield
MAKES 12
Ingredients
Preparation
Step 1
Begin with eggs at room temperature; otherwise, they will need more cooking time. Put the eggs in a medium saucepan and add enough cold water to cover by 1 inch. Put the pan over high heat. As soon as the water boils, turn off the burner and let the eggs sit in the hot water for 10 minutes. Carefully remove from the pan, transfer to a bowl of cold water, and let cool.
Step 2
Peel the eggs, halve lengthwise, and ease out the yolks into a bowl. Arrange the whites on a serving platter.
Step 3
Peel and coarsely chop the garlic, sprinkle with a pinch of salt, and use the side of a chef’s knife to smash the garlic into a paste. (You should have about 1/4 teaspoon.) Add the garlic to the bowl with the yolks, along with the olive oil, mayonnaise, almonds, lemon juice, parsley, paprika, and 1/4 teaspoon salt. Use a fork to smash the yolks and blend the ingredients. Taste and add more lemon juice or salt as needed, keeping in mind that you need a flavorful filling to counter the bland egg whites.
Step 4
Using two teaspoons, divide the yolk mixture among the whites. (For a more refined presentation, you can also pipe the mixture in using a pastry bag.)
Step 5
Garnish the eggs with a pinch of parsley and paprika. Refrigerate if making ahead, but let them come to room temperature before serving.
