Seriously Meatless: Devilishly Handsome Eggs with Smoked Paprika Recipe

Directions

Place the dozen eggs in a large pot of cold water and add a tablespoon of salt. Over maximum heat, bring the eggs to a full boil, then immediately turn off the heat, cover, and let sit for exactly 10 minutes. Drain and cover with cold water. Peel the eggs, cut them in half lengthwise, and pop out and reserve the yolks. For neatness, use a damp paper towel to wipe off any yolk stuck to the outsides and flat surfaces of the eggs; it is fine if a bit clings inside the hole. Break the remaining egg into the jar of a blender. Add a big pinch of salt and 1/2 of the lemon juice. Whiz for a few seconds. Remove the center insert from the lid and begin drizzling in the cup of olive oil. Start slowly and then you can go a little more quickly once it emulsifies. It probably won't be quite as stiff as store-bought mayonnaise. Mash the egg yolks thoroughly with a fork. Add the onion, parsley, smoked paprika, the remaining lemon juice, and a nice pinch of salt. Mash some more--you won't be able to get it completely smooth but do the best you can. Then start adding the mayonnaise, starting with 1/2 cup and then a tablespoon at a time until it reaches the right consistency. You want it rather soft and smooth, but not so thin it can't hold a shape. If you have leftover mayonnaise, it is delicious for dipping fresh vegetables. Or on toast. I like it on toast. Either spoon the filling into the eggs, or for bonus points, fill a pastry bag and pipe it in with a large star tip. Garnish with the sumac or additional paprika. Refrigerate until serving time.