Tomato Deviled Eggs
Prep Time: 20 minutes | Cook Time: 13 – 14 minutes | Chill Time: 15 minutes |Total Time: 50 minutes | Serves: 12
This is not an April Fool’s joke. Do not adjust your screen.
Tomato paste gives color, flavor, and slight flair to the traditional deviled eggs. But, there is so much more that elevates these to Wow.
Deviled eggs are a traditional Easter side dish or appetizer here in the United States. It seems to reflect spring, something we are happy to embrace after the cold, snowy days behind us and sunny skies, blooming flowers, and potlucks to look forward to.
Steaming the eggs instead of boiling them seems to bring more success of easy-peeling. If you have a method of making “easy-peel” hard-boiled eggs that works for you, by all means, continue to use it. The first time I saw the steaming method, it was on a video by America’s Test Kitchen. Now the recipe is everywhere online.
I have avocado mayonnaise listed in the ingredients. You are welcome to use regular mayo. My family has steered away from seed oils as much as possible, but you can certainly use regular mayo in this recipe. I recommend Duke’s Real Mayonnaise (with the yellow label).
Smoked paprika is not just smoked paprika. First of all, the fresher the product, the better the flavor and aroma. Second, brands matter. Small businesses that specialize in spices are marks above the “national brands.” You know, the ones with the red caps? I have been ordering spices from 3 spice-specialty stores that are just incredible. If you’re interested, message me, and I can pass those companies along to you.
I chose Hungarian Smoked Paprika due to its rich color and intensity of flavor. You can certainly use a more common smoked paprika. They can often be found at Home Goods stores.
The recipe comes together easily, especially if you’ve made deviled eggs before. There are steps, but nothing difficult. The recipe can be easily doubled.
Love deviled likes like I do?? Check out my other recipes with lots of flair! Thai Deviled Eggs, Greek Deviled Eggs, and Curried Deviled Eggs.
Enjoy!
Tomato Deviled Eggs
Equipment
- Small steamer basket (or a double boiler with a steamer basket)
- Saucepot with a lid that steamer basket fits into
Ingredients
- 6 large eggs
- Ice cubes and water for an "ice bath"
- 3 (level) tablespoons tomato paste, no salt added is best, see Notes
- 2 (level) tablespoons avocado mayonnaise (or regular mayo)
- 1/2 teaspoon ground white pepper
- 3/4 teaspoon Hungarian Smoked Paprika
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons red wine vinegar, or apple cider vinegar, see Notes
Instructions
- First and foremost, this recipe is adaptable to your tastes. Feel free to increase or decrease amounts and play around with it. The ingredient amounts listed seem to be a good balance of flavor, but I understand preferences, too.
- Place about 2” of water in a medium saucepot. Place the steamer basket into the pot and place the lid on the pot. (Use more or less water so that there is about an inch of space between the steamer basket and the top of the water.)
- Bring the water up to a boil, then lower the heat to a gentle simmer. Remove the lid and carefully place the eggs into the basket. You may use a slotted spoon to carefully transfer them; there will be steam coming from a hot pot.
- Place the lid back onto the pot and steam for 13 minutes for a slightly jammy center, or 14 minutes for a more fully cooked yolk.
- While the eggs are steaming, add ice cubes and cold water to a medium bowl. Set it in the refrigerator until ready to use.
- Just before the eggs have finished steaming, pull the ice bath from the refrigerator.
- When the timer is finished for steaming, carefully, remove the eggs, one by one, with a slotted spoon or spider strainer and place the eggs into the ice bath.
- Let the eggs sit in the ice bath for at least 20 minutes. Add more ice as needed so the water stays very cold.
- After the ice bath has chilled the eggs, you may continue with the recipe, or remove them to a small bowl and refrigerate for up to 3 days.
- Gently tap an egg on the counter or cutting board to crack the shell on all sides. Begin to peel the shell and thin membrane away from the hard-boiled egg. Run the egg under water to remove any minute fragments of shell. Place the peeled egg onto a plate or shallow bowl. Continue with the remaining eggs.
- Cut each egg in half longways, scooping out the yolks into a medium bowl. Place the egg whites on a plate or platter.
- Add the tomato paste, mayonnaise, white pepper, paprika, salt, and vinegar to the egg yolks. Use a fork or meat masher to blend the mixture together well. Switching to a silicone spatula helps in the final mixing.
- Taste and adjust any seasoning as desired, combining them well.
- You may scoop by tablespoonfuls of the filling mixture to fill the egg whites, or you may use a piping bag with a tip to fill them. (I would not use a closed star tip, but something with a big enough opening in case there are chunks of egg yolks that could clog the tip.)
- Once all the eggs have been filled, lightly sprinkle with extra ground white pepper and/or paprika.
- Serve or cover well (without mashing the tops down) and refrigerate for up to a week. (FDA says, "Use or eat hard-cooked eggs (in the shell or peeled) within 1 week after cooking.)
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