Smoky Eggplant Deviled Eggs

Smoky Eggplant Deviled Eggs
Yields 24
Write a review
  1. 1 small eggplant
  2. 12 whole eggs
  3. Salt and freshly ground pepper
  4. 1/4 teaspoon ground cumin
  5. 1 tablespoon unsalted butter at room temperature
  6. 2 tablespoons mayonnaise
  7. 1 teaspoon white wine vinegar
  8. 1 tablespoon Dijon mustard
  9. 1/4 teaspoon smoked paprika
  10. 1/4 cup loosely packed celery leaves or parsley
  1. Bring a medium saucepan of water to a rolling boil.
  2. Heat a grill pan. Cook whole eggplant, turning occasionally, until charred and very soft, about 25 minutes. Remove from heat and let cool 15 minutes.
  3. Meanwhile, add eggs to boiling water. Cover and reduce heat to low. Simmer 10 minutes, then immediately remove to ice water. Chill 15 minutes.
  4. Peel eggs, cut in half lengthwise, and scoop cooked egg yolks into a food processor. Add cumin, butter, vinegar, mayonnaise and mustard, and mix well. Taste and season again with salt and pepper.
  5. Peel eggplant and roughly chop the flesh. Fold into the egg mixture. Spoon the mixture into the reserved egg white halves. Place on a Le Creuset Deviled Egg Serving Platter. Garnish with paprika and celery leaves.
Cooks Recipes