Smoky Red Deviled Eggs

Melissa Clark, NY Times, 1 July 2009

1 fat garlic clove, minced

1/4 teaspoon kosher salt, more to taste

1/2 cup mayonnaise

2 tablespoons tomato paste

2 teaspoons red wine vinegar, more to taste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon hot smoked paprika, more to taste and for garnish.


1. Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.

2. Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.

3. Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.

4. Spoon yolk mixture into whites and dust with paprika.

Yield: 24 deviled eggs to serve 12.