Deviled Eggs (Paprika and Peperoncini)

Like deviled eggs - but faster, easier, and more delicious. This recipe calls for peperoncini, but most pickle-y things (cornichons, olives, that jar of dilly beans you've had for years) will work just as well.

4 large eggs, room temperature
2 jarred peperoncini in brine
4 sprigs parsley
¼ cup mayonnaise
½ tsp. smoked or hot paprika
sea salt

Bring a small saucepan of water to a boil. Using a spider or slotted spoon, carefully lower 4 eggs into boiling water. Set timer for 8 minutes. Fill a large bowl with ice water.

While eggs are boiling, do the rest of your prep: Drain 2 peperoncini. Remove stems and finely chop. Transfer to a small bowl.

Pick off leaves from 4 parsley sprigs and finely chop (discard stems). Add to bowl with peperoncini.

Mix ¼ cup mayonnaise and ½ tsp. paprika in another small bowl.

When timer goes off, remove eggs from boiling water with spider or slotted spoon and transfer to ice bath. Let cool 5 minutes.

Peel eggs, slice in half lengthwise, then sprinkle yolks with salt. Transfer eggs to a plate.

Top each egg with paprika mayo and peperoncini salsa.

Makes 8.