Eight Minute Eggs with Paprika Aioli and Smoked Salmon

Anyone can make deviled eggs, but they’re time-consuming and predictable. Almost a deconstructed deviled egg, this recipe combines a delicious paprika aioli (fancy mayo) with smoked salmon and a not-quite-hard-boiled egg. They look incredibly fancy but take almost no time to assemble. If you’re in a hurry, you can use good quality mayo instead of making the aioli from scratch. Just add the mustard, paprika, salt, garlic, and cayenne to a cup of mayo. But making it from scratch will make the best result!

On the Ingredients

Eggs are one of the true superfoods of the world. They are highly nutritious and have been a significant part of the human diet since the dawn of our species. In fact, some of the nutrients found in eggs, like choline, are rare in other foods in most modern diets. They’re rich in vitamin A, folate, pantothenic acid (vitamin B5), vitamin B12, riboflavin (vitamin B2), phosphorus, selenium, vitamin D, vitamin E, vitamin B6, calcium, and zinc. Eggs are high in cholesterol but don’t adversely affect blood cholesterol. In fact, they raise DHL, the good cholesterol. (More on the health benefits)
Salmon is one of the most richly flavored and nutritious types of fish. It is packed with protein, omega-3 fatty acids, and many vital nutrients, including selenium, phosphorus, and B vitamins (more on health benefits).
Paprika is a spice that is made from dried sweet peppers. It is sometimes mixed with spicier varieties of pepper, which contributes to the different flavors and colors of paprika types. For instance, “strong” paprika is spicy and light brown in color, while “rose” or “rozsa” paprika is aromatic, mild, and pale red. The most common type in the US is “noble sweet” paprika, which is the bright red variety.

Eight Minute Eggs with Paprika Aioli and Smoked Salmon

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 egg yolk (as fresh as possible)
1 tsp white vinegar
roughly 3/4 cup safflower oil
1/2 tsp dijon mustard
3/4 tsp smoked paprika
1/4 tsp salt
1/2 tsp granulated garlic
1 pinch cayenne pepper
6 eggs (room temp)
1/2 cup smoked salmon
mild microgreens to garnish

Directions

To make the aioli, it’s helpful to have two people, one to pour the oil and one to whisk. The secret to a good aioli or mayo is a fresh egg yolk, a thin stream of oil, and a vigorous whisk. Put the egg yolk and vinegar in a clean, dry bowl. Begin to whisk vigorously while a thin, steady stream (just a drizzle) of oil is poured into the bowl. It will take about a minute before you can tell if the aioli is emulsifying and thickening the way it should. If it’s still soupy after a minute, it will not emulsify properly, and you should start over. If it is thickening correctly, continue to drizzle the oil while whisking until you have about a cup of aioli. Mix in the mustard, smoked paprika, salt, garlic, and cayenne.
Begin heating enough water to boil 6 eggs. Take each egg in turn and use a pin or tack to prick a small hole in the eggshell’s bottom (the flatter end). When the water boils, carefully lower the eggs into the water. You will see a small stream of air bubbles escaping the eggs, which prevents them from cracking.
Set a timer for 8 minutes and gently stir the eggs occasionally to keep the yolk towards the center. After 8 minutes, submerge the eggs in cold water and let them cool completely. Carefully peel the eggs and cut them in half.
Arrange the eggs on your serving dish. Dollop about 3/4 tsp of aioli on each egg half (you’ll have extra aioli–it’s great with tuna), then place a piece of smoked salmon on each egg. Garnish with microgreens and serve.