Name: Jammy Eggs With Smoked Paprika Aioli
Yield: Makes 48
Ingredients: 24 large eggs; 1 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 garlic clove, finely grated; 1/4 teaspoon kosher salt; 1/4 teaspoon smoked Spanish paprika; 6 oil-packed anchovy fillets, halved lengthwise; 2 ounces roasted marinated bell peppers, sliced into 1/4-inch-thick strips; 1/3 cup coarsely chopped parsley; Flaky sea salt

Jammy deviled eggs served as an easy holiday appetizer idea.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog

This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a jammy texture that's halfway between hard and soft, then top with a dollop of jazzed-up mayo and garnish with anchovies, roasted peppers, and parsley.

Recipe information

Yield
Makes 48

Ingredients

24 large eggs

1 cup mayonnaise

2 tablespoons fresh lemon juice

1 garlic clove, finely grated

1/4 teaspoon kosher salt

1/4 teaspoon smoked Spanish paprika

6 oil-packed anchovy fillets, halved lengthwise

2 ounces roasted marinated bell peppers, sliced into 1/4-inch-thick strips

1/3 cup coarsely chopped parsley

Flaky sea salt

Preparation

Step 1
Bring 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.
Step 2
Meanwhile, whisk mayonnaise, lemon juice, garlic, kosher salt, and paprika in a medium bowl until smooth.
Step 3
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.
Do Ahead
Step 4
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.