Jammy Eggs With Smoked Paprika Aioli Food

JAMMY EGGS WITH SMOKED PAPRIKA AIOLI

Jammy Eggs with Smoked Paprika Aioli image

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.

Provided by Anna Stockwell

Categories New Year's Eve Hors D'Oeuvre Appetizer Egg Mayonnaise Bell Pepper Anchovy Wheat/Gluten-Free Paprika Dairy Free Cocktail Party Christmas Christmas Eve

Yield Makes 48

Number Of Ingredients 10

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

Steps:

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.
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.
Do Ahead
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.

SMOKED PAPRIKA LAMB WITH EGGPLANT AIOLI

Smoked Paprika Lamb With Eggplant Aioli image

From "Alive and Cooking", a simple yet impressive lamb dish. It's actually pretty quick but the eggplant does take some time in the oven; you can do the aioli before time to cut down on the time needed.

Provided by Chickee

Categories Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 large lamb backstraps (they will cook quicker) or 2 large use lamb fillets (they will cook quicker)
2 garlic cloves, crushed
1 teaspoon smoked paprika
2 tablespoons chopped flat leaf parsley
1 lemon, juice of
1 tablespoon olive oil
sea salt & fresh ground pepper, to taste
couscous, and
steamed vegetables, for serving
1 medium eggplant
1 garlic clove, crushed
2 tablespoons flat leaf parsley
1 tablespoon extra virgin olive oil
2 tablespoons good quality egg mayonnaise
salt & freshly ground black pepper, to taste

Steps:

Mix lamb together with garlic, paprika, parsley, lemon and oil and season to taste. Marinate for 10 minutes if desired or cook immediately by char-grilling for 5 minutes on each side, or until done to your liking.
Allow to rest for 2 minutes before slicing and serving over couscous with Eggplant Aioli and steamed vegetables such as sugar snap peas and carrots.
Eggplant Aioli:.
Bake whole eggplant on a foil lined baking tray at 180°C for 45 minutes or until soft. Cut in half, scoop out flesh and place in a food processor with the remaining ingredients. Blend until smooth, season to taste and serve over lamb. This keeps well refrigerated.

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