Devilish Walla Walla Eggs
30 Minutes; Makes 12 Halves
A no-mayo, no-excuses version of the classic American appetizer. Velvety smooth with the sweet-piquant edge of Walla Walla onions. Eggs will never be the same again.
-1½ tbsp extra virgin olive oil, more to finish
-1 tbsp lemon juice
-1 tbsp walla walla onions, minced
-Salt and pepper to taste
-1 tbsp oregano, minced
-A few pinches paprika
-(optional) Red cayenne pepper, minced
Place the eggs in a saucepan and run cold water over them to submerge an inch or two. Cover the saucepan and set it over high heat, bringing the water to a boil. When the water is bubbling away, cut the heat and set a timer for 10 minutes.
In a bowl or separate saucepan, set up an ice bath by sinking a few handfuls ice cubes in a few inches of water.
When the timer goes off, carefully remove the eggs from the hot tub, crack them on the counter, and then set them in the ice bath. Set a timer for 1 minute.
Beep beep! Peel and slice the eggs in half, pole to pole, and scoop the yolks into a food processor or bowl for use with an immersion blender.
Add the lemon juice, onions, and salt and pepper to taste. Pulse a few times.
With the motor running low, slowly add the olive oil in a slow stream, until the mixture if soft and fluffy.
Scoop the mixture into a piping bag or plastic bag. Pipe back into the egg whites (snip off a corner of the plastic bag, if using). Garnish with a sprinkle of paprika, oregano, a drizzle of olive oil, and cayenne, if using.