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
$28 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Small Saucepan
$155 At Amazon
Spider
$10 At Amazon
Large Bowl
$18 At Amazon
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Small Bowl
$15 At Amazon
Spoon
$24.69 At Amazon
Recipe information
Yield
Makes 8
Ingredients
4
2
4
¼
½
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.
Leave a Review
Reviews (36)
Back to TopMade these for a soirée and then forgot them in the fridge. When the night was over and a few of us were cleaning up, we found them and had the perfect cleaning up snack!! Now it’s a go-to app recipe for me!
JL
Patterson, NY
8/31/2023
The absolute easiest way to peel eggs - The Instant Pot. Put eggs in Instant Pot for 5 minutes with a cup of water and let it naturally release. Then put eggs in ice until they cool down. Then the eggs practically peel themselves 😊
Tonie Lamar-Osborne
Dickson Tennessee
8/25/2022
For a perfectly cooked hard boiled egg — get out your Instantpot - place any number of large eggs on the trivet - add 1 cup of water and cook for 8 minutes on high pressure - quick release- ice bath- once cooled - the shells roll almost fall off! Doesn’t matter if the eggs are fresh or stale, room temp or chilled. This works!!!! If you want a jammy yolk reduce the cooking time. Give it a try and please post your results!!
Marilyn
Honeywood, Ontario
8/21/2022
I agree (below): looks good. Jammy eggs (plain/straight; 7 minutes, exactly, at a boil; then into cold water) are a regular in this place; so are deviled eggs (but conventionally, with a little more prep: yolks out; mashed, with mayonnaise 'n' relish 'n' stuff, and all the rest). Tis a good, in-between, maybe just a tad less hassle. worth a try. Hell, who doesn't like deviled (or, jammy) eggs? Only active communists.
Anonymous
Moskva
6/19/2021
Looks good....and this form of protein hit is the way I’m eating these days rather than full on plate.
Sharon Wright
Montreal
4/1/2021
Finally got around to trying this recipe and it did not disappoint! It was super easy to make and delicious! I subbed in Chicago-style hot giardiniera for the peperoncini and it worked super well! I will definitely be making this again.
Becca P.
Chicago, IL
12/13/2020
love the idea of this recipe and will try it soon, but where is the aliloi?
coronaburg
spain
9/7/2020