20 minutes. 24 pieces
12 hard-boiled eggs
1/2 cup mayonnaise
1/4 cup capers; if salted, rinsed and drained
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika (pimenton de la Vera), plus more for garnish
1. Carefully peel the eggs and cut them in half lengthwise. Remove the yolks to a medium work bowl, arranging the egg whites cut-side up on a plate.
2. Use a fork to mash the yolks as smooth as possible, then add the mayonnaise, capers, cumin and smoked paprika and beat together until smooth. Taste and adjust seasoning.
3. Use a pastry bag or two small spoons to fill the cavity in each egg white with an equal amount of the yolk mixture. If necessary, smooth the tops with your fingers to create a dome and to spread the filling to fill the cavity.
4. Sprinkle the tops of the eggs with more smoked paprika. Transfer to a serving plate.
Protein 3 grams
Carbohydrates 1 gram
Fat 6 grams
Saturated fat 1 gram
Cholesterol 96 mg
Sodium 97 mgCopyright © 2015, Los Angeles Times