Friday, January 31, 2014

Deviled Eggs with Crisped Jamón & Crushed Marconas

One of Ethan's favorite appetizers is deviled eggs. They must be on the menu for Easter, Thanksgiving, and Christmas. Another day that I have started making them for is game day. This are a perfect snack, they are easy to make, easy to eat, and always a crowd pleaser.

Ethan hates relish, so when I saw this recipe I knew it would be perfect. It has a unique twist which includes my favorite from any cheese board jamón and marcona almonds. These are my new go-to deviled eggs, there is a secret ingredient that really makes these, it is garlic! I would have never thought to put fresh garlic in deviled eggs, but it is really amazing. 
Source: Smitten Kitchen Cookbook, page 290

6 Eggs, large
1 oz. of Jamón Serrano, thinly sliced
2 tablespoons of Marcona Almonds, crushed, salted & toasted
3 tablespoons of Mayonnaise
1/2 teaspoon of Dijon Mustard, or more to taste
1/2 teaspoon of Garlic, minced
1 teaspoon of Lemon Juice, freshly squeezed
1 teaspoon of Olive Oil
1/4 teaspoon of Hot or Sweet Smoked Paprika, plus more for dusting
Salt & Pepper

First, place whole eggs in a small pot of cold water. Bring to a boil, when boiling reduce the heat to a simmer and let them cook for 10 minutes, exactly. Drain the eggs and let them sit in cool water. Place in the refrigerator to cool completely. They can stay in the refrigerator for 1-2 days.

Next, prepare your garnishes. Preheat your oven to 350 degrees. Place the jamón n a baking sheet covered in aluminum foil, bake for 5-10 minutes, or until crispy. Place the almonds on another baking sheet or the other side of a large one and bake them for 5 minutes. Let the jamón drain on paper towels, until cool. Place the almonds aside until cooled. Break the jamón into pieces and coarsely chop the marcona almonds. 

Now, peel your hardboiled eggs and split them lengthwise. Put the yolks into a medium bowl. Place the egg whites onto the serving board. In the bowl, mash the yolks with a fork. Stir in the mayonnaise, mustard, garlic, lemon juice, olive oil, and paprika. Season to taste with a couple of pinches of salt and a few grinds of black pepper.

Scoop the filling into the egg whites and sprinkle with additional paprika. Garnish with the crumbled jamón and crushed marconas right before serving. 


Happy Cooking,
The Barbee Housewife
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