Like deviled eggs—but faster, easier, more delicious, and fancier-sounding. This recipe calls for peperoncini, but most pickle-y things (cornichons, olives, that jar of dilly beans you've had for years) will work just as well.
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What you’ll need
Measuring Cups
$18 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Small Saucepan
$160 $146 At Amazon
Spider
$12 $10 At Amazon
Large Bowl
$23 At Amazon
Chef's Knife
$61 At Amazon
Cutting Board
$10 At IKEA
Small Bowl
$18 At Amazon
Spoon
$24.69 At Amazon
Recipe information
Yield
Makes 8
Ingredients
Preparation
Step 1
Bring a small saucepan of water to a boil.
Step 2
Using a spider or slotted spoon, carefully lower 4 eggs into boiling water. Set timer for 8 minutes. Fill a large bowl with ice water.
Step 3
While eggs are boiling, do the rest of your prep: Drain 2 peperoncini. Remove stems and finely chop. Transfer to a small bowl.
Step 4
Pick off leaves from 4 parsley sprigs and finely chop (discard stems). Add to bowl with peperoncini.
Step 5
Mix ¼ cup mayonnaise and ½ tsp. paprika in another small bowl.
Step 6
When timer goes off, remove eggs from boiling water with spider or slotted spoon and transfer to ice bath. Let cool 5 minutes.
Step 7
Peel eggs, slice in half lengthwise, then sprinkle yolks with salt. Transfer eggs to a plate.
Step 8
Top each egg with paprika mayo and peperoncini salsa.
