Deviled eggs, much like cheese straws and pimento cheese, often take center plate at cocktail parties in the South. I don’t think many, if any, of those eggs were ever gently laid on the doily-adorned tables with anything other than sprinkling of mild paprika atop the yellow wavy crests.
Melissa Clark’s recipe from the New York Times for smoky deviled eggs, however, uses smoked paprika, in place of mild, to give a heaping helping of depth (helped along by the addition of tomato paste) to these stalwart stars that, over the years, have been earnest, ironic, retro and back again.
We suggest adding a drizzle of cilantro oil on top of yours if the smoked paprika isn’t a radical enough maneuver. Here’s what to do:
Chop a good handful of cilantro, mix in enough olive oil to cover the herb and shake or stir vigorously until mixed. Drizzle it on top of your devilishly delightful appetizer. Pause for reaction.
Or, if you aren’t charmed by cilantro, fresh dill or parsley mixed with some good quality olive oil works well, too. But if you’re really looking to amp up your everyday eggs, try a little prosciutto baked in the oven until just crispy. Then, crumble on top and follow with the driz of your choice.
Yes, it will be eggscellent. Whip some up for this weekend’s festive Fourth of July activities. (Properly refrigerated, of course.)
Just don’t tell Grandma. Or Aunt Flora. Or Aunt Flora’s cousin, Bingy. Some folks don’t like their nostalgic recipes kicked up.
Photo courtesy of Cinara’s Place@ flickr