Spanish Deviled Eggs

Name: Spanish Deviled Eggs
Yield: MAKES 12
Ingredients: 6 large eggs; 1/2 small clove garlic; Kosher salt; 2 tablespoons extra-virgin olive oil; 2 tablespoons mayonnaise; 1 tablespoon finely chopped almonds, preferably Marconas; 1 teaspoon freshly squeezed lemon juice, more as needed; 1 teaspoon finely chopped parsley, more for sprinkling; 1/4 teaspoon smoked Spanish paprika (or regular paprika), more for sprinkling

December 22, 2011

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 notes

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