Jammy Eggs with Smoked Paprika Aioli

[the_cooking_mom]

Очень вкусно! И мне и Вадиму понравилось!

24 large eggs
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 garlic clove, finely grated
1/4 teaspoon kosher salt
1/4 teaspoon smoked Spanish paprika
6 oil-packed anchovy fillets, halved lengthwise
2 ounces roasted marinated bell peppers, sliced into 1/4-inch-thick strips
1/3 cup coarsely chopped parsley
Flaky sea salt

Preparation

Bring a large pot of water to a boil over high heat. Gently lower eggs into water; cook 10 minutes. Transfer eggs to a bowl of ice water. Gently tap edges to break shells a bit so water gets in under shell and makes them easier to peel. Let sit in ice bath about 5 minutes, then peel.
Meanwhile, whisk mayonnaise, lemon juice, garlic, kosher salt, and paprika in a medium bowl until smooth.
Slice eggs in half and arrange on a platter. Dollop with aioli. Arrange 1 anchovy or red pepper slice diagonally over each. Top with parsley, then season with sea salt.
Do Ahead
Aioli can be made 2 days ahead. Transfer to an airtight container and chill. Eggs can be boiled and peeled (but not sliced) 2 days ahead. Transfer to another airtight container and chill.

Источник: https://www.epicurious.com/recipes/food/views/jammy-eggs-with-smoked-paprika-aioli