Deviled Eggs with Smoked Chili Flakes
Creamy deviled eggs never go out of style! You can make the eggs several hours in advance and keep them covered in the fridge.
Servings: 20 deviled eggs
- 10 medium eggs
- 3 tbsp garlic mayonnaise preferably homemade
- 1 tbsp Dijon mustard
- about 2 tbsp sour cream
- smoked chili flakes (pimentón de la vera) for sprinkling
Fill a medium-size pan with water and bring to a boil. Carefully place the eggs in the water and let simmer for 8-9 minutes. Drain the eggs, rinse them under cold running water. With a wooden spoon, move the eggs around and let them bounce gently to the sides of the pan. This way they will be easier to peel. Let the eggs cool in the cold water.
Peel the eggs and cut them in half lenghtwise. Scoop the yolks into a medium bowl, being careful to keep the whites intact. Set the whites on a platter.
With a fork, mash the yolks with the mayonnaise, mustard, and sour cream. Add some more sour cream if you think the mixture looks a bit too thick. Mix until you have a smooth paste. Add salt and pepper to taste.
Fill the whites with the yolk mixture. Top the eggs with a sprinkling of smoked chili flakes just before serving.