Deviled Eggs Recipe

Deviled Eggs Preparation

1. 1

   Boil the Eggs

   Place the eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Transfer to an ice bath to cool.

2. 2

   Prepare Sardine Confit

   In a small saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add sardines, parsley, lemon zest, salt, and pepper. Cook gently for about 5 minutes until warmed through. Mash slightly with a fork.

3. 3

   Make Tomato Marmalade

   In a saucepan, combine diced tomatoes, sugar, vinegar, and salt. Cook over medium heat, stirring occasionally, until thickened, about 15 minutes. Let cool.

4. 4

   Pickle the Onions

   In a jar, combine sliced red onion, vinegar, water, sugar, and salt. Stir well, cover, and let sit for at least 30 minutes.

5. 5

   Assemble Deviled Eggs

   Peel and halve the cooled eggs. Remove yolks and mix with sardine confit. Spoon or pipe back into egg whites. Top with tomato marmalade and pickled onions.

6. 6

   Garnish and Serve

   Sprinkle with smoked paprika and fresh parsley before serving.