Deviled Aioli

Ingredients

• 3 large eggs (Hard-cooked, peeled, and quartered)
• 1 clove garlic (Coarsely chopped)
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp smoked paprika (Hot smoked paprika is especially good; regular paprika may be substituted)
• fine sea salt (To taste)
• 0.75 cup grapeseed or other neutral oil (Use a mild-flavored oil)

Steps

1. 1

   Place the eggs in a saucepan and cover them with cool water by about 1 inch. Bring the water to a boil over medium-high heat, then remove the pan from the heat, cover, and let the eggs stand for about 10 minutes. Transfer them to ice water, cool completely, peel, and quarter.

2. 2

   Add the hard-cooked egg quarters, garlic, lemon juice, Dijon mustard, smoked paprika, and a pinch of salt to a blender jar.

3. 3

   Blend on high until the mixture is completely smooth, pausing to scrape down the sides as needed.

4. 4

   With the blender running, gradually pour in the oil. Continue blending until the oil is incorporated and the mixture becomes thick and creamy, about 2 to 3 minutes.

5. 5

   Taste and adjust the salt, lemon juice, or paprika as needed. Transfer the aioli to a bowl or covered container and refrigerate until ready to use.

Notes

The source page indicates that the complete recipe requires membership, so the ingredient quantities and method above are reconstructed from the visible description and the dish name rather than extracted from the author's full recipe. The aioli should be refrigerated and used within several days; serve as a dip, sandwich spread, or accompaniment to vegetables, seafood, or roasted potatoes.

Nutrition per serving

• sauce
• condiment
• vegetarian
• gluten-free
• egg-based
• no-raw-eggs
• blended
• make-ahead