Devilishly Handsome Eggs with Smoked Paprika

Ingredients

• 1 dozen eggs plus 1 for the mayo
• 1 cup extra-virgin olive oil
• Juice of 1 lemon, divided
• 1/4 cup minced white onion
• 1/3 cup minced fresh flat-leaf parsley
• 2 teaspoons smoked paprika
• 2 teaspoons Dijon mustard
• Salt
• Sumac powder for garnish, optional

Directions

1. Set the dozen eggs in a large pot, cover them with cold water, and stir in a tablespoon of salt. Put the pot over maximum heat and bring the water to a rolling boil. As soon as it gets there, cut the heat, cover the pot, and leave the eggs alone for exactly 10 minutes. Pour off the hot water, then cover the eggs with cold water.
2. Peel the eggs, slice them lengthwise, and gently remove the yolks, saving them for the filling. To keep things tidy, take a damp paper towel and clean away any yolk from the outer edges and cut sides of the whites; a little left in the hollow is no trouble.
3. Crack the remaining egg into a blender jar. Add a generous pinch of salt and 1/2 of the lemon juice, then blend for a few seconds. Take out the small center piece of the blender lid and stream in the cup of olive oil while the blender runs. Go slowly at first, then a bit faster after the mixture comes together. It likely will not be as firm as mayonnaise from a jar.
4. Use a fork to mash the cooked yolks very well.
5. Stir in the onion, parsley, smoked paprika, the remaining lemon juice, and a good pinch of salt, then keep mashing. The mixture will not become perfectly silky, but get it as smooth as you can. Begin working in the mayonnaise, first with 1/2 cup, then by the tablespoon until the texture looks right. It should be soft and creamy, while still thick enough to keep its shape. If any mayonnaise is left over, use it for dipping fresh vegetables or spreading on toast.
6. Fill the egg whites with the yolk mixture using a spoon, or put the filling in a pastry bag fitted with a large star tip and pipe it in. Finish with sumac or more paprika, then refrigerate the eggs until it is time to serve.