I love eggs, really any kind of eggs, so if you do too these will be right up your alley. They are a mix of a deviled egg and a soft boiled egg. The paprika aioli substitutes all the hard work of making deviled eggs.
- 4 large eggs, room temperature
- 2 jarred peperoncini in brine
- 4 sprigs parsley
- ¼ cup mayonnaise
- ½ tsp. smoked or hot paprika
- Kosher salt
Bring a small saucepan of water to a boil. 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.
While eggs are boiling, do the rest of your prep: Drain 2 peperoncini. Remove stems and finely chop. Transfer to a small bowl.
Pick off leaves from 4 parsley sprigs and finely chop (discard stems). Add to bowl with peperoncini.
Mix ¼ cup mayonnaise and ½ tsp. paprika in another small bowl.
When timer goes off, remove eggs from boiling water with spider or slotted spoon and transfer to ice bath. Let cool 5 minutes. Peel eggs, slice in half lengthwise, then sprinkle yolks with salt. Transfer eggs to a plate. Top each egg with paprika mayo and peperoncini salsa.