Smoky Deviled Eggs with Crisped Jamon and Crushed Marconas
- 6 large eggs
- 1 ounce (30 grams) thinly sliced jam贸n serrano (2 to 4 slices, depending on size and thickness)
- 2 tablespoons (20 grams) toasted, salted marcona almonds
- 3 tablespoons (40 grams) mayonnaise
- 陆 teaspoon Dijon mustard, or more to taste
- 陆 teaspoon finely minced garlic (from the tiniest of cloves)
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon olive oil
- 录 teaspoon hot or sweet smoked paprika, plus more for dusting
- Salt
- Freshly ground black pepper
Instructions:
This recipe wraps as many flavors as I can from that imaginary tapas bar into one deviled egg鈥攁 garlicky aioli, smoked paprika, crushed toasted marcona almonds, and crumbles of oven-crisped jam贸n serrano.
- Fully chill eggs before proceeding. Rest your eggs in the fridge for a day or two (see cooking note) if time permits.
- Meanwhile, crisp your jam贸n. Preheat your oven to 350 degrees. Place the jam贸n slices in one layer on a foil-lined baking sheet. Crisp them in the oven for 5 to 10 minutes; keep an eye on them because the crisping time will vary according to the thickness of the ham. Once they鈥檙e crisp, drain on paper towels and set aside to cool.
- If your almonds are not toasted or not toasted enough, spread them on a different tray and toast them for 5 minutes. Cool them. Whether or not you鈥檝e just toasted them, either crush them in a bag with a hammer (what? it鈥檚 fun!) or chop them coarsely on a cutting board.
- Peel your cold hard-boiled eggs. Split your eggs lengthwise, and pop out the yolks into a medium bowl. Arrange the whites on your serving platter. Mash the yolks with a fork or potato masher, then mix in the mayo, mustard, garlic, lemon juice, olive oil, and paprika. Season to taste with a couple pinches of salt and a few grinds of black pepper.
- Scoop filling into egg whites, and sprinkle with additional paprika. Just before serving (if they sit too long on the eggs, they鈥檒l soften), garnish with crumbled jam贸n and crushed almonds.