Smoky red devil eggs

While the standard deviled egg is a staple of any gathering, 205focus.com is here to help you kick things up a notch. By incorporating a bit of tomato paste and a bold dash of smoked paprika, you can transform this classic snack into a sophisticated, flavor-packed dish that is equal parts sweet, spicy, and smoky.

Yield: 24 Deviled Eggs

Ingredients

• 12 large eggs
• 1 fat garlic clove, minced
• 1/4 teaspoon kosher salt, plus more to taste
• 1/2 cup mayonnaise
• 2 tablespoons tomato paste
• 2 teaspoons red wine vinegar, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon hot smoked paprika, plus more to taste and for garnish

Instructions

1. Place eggs in a medium saucepan and cover with cold water. Bring the water to a full boil, let cook for 1 minute, then turn off the heat and cover the pan. Allow the eggs to stand for at least 15 minutes.
2. Once the eggs are cool enough to handle, peel them and cut in half lengthwise. Scoop the yolks into a bowl and arrange the whites on a serving platter.
3. Using a sharp knife or mortar and pestle, chop or smash the garlic with the salt to create a paste. Add the paste to the yolks and mash with a fork. Mix in the mayonnaise, tomato paste, red wine vinegar, black pepper, and paprika until the mixture reaches a smooth consistency. Adjust the seasoning with more vinegar, salt, or paprika as desired.
4. Spoon the prepared yolk mixture into the whites and finish with a dusting of paprika.

Source: The New York Times