Deviled Aioli

Yes, a delicious mayonnaise can be made with hard-cooked eggs instead of raw yolks! Not only does it eliminate the risk associated with consuming undercooked or raw eggs, it is vastly easier to make. No need for slow, careful emulsification—just drop the ingredients into a blender jar and let ’em rip for a few minutes. Mind you, this garlicky mayo is not quite as unctuous as the classic stuff, and its flavor hints at deviled eggs, but for us that makes this even more appealing. We love smoked paprika, especially the hot version, blended in, but it’s optional. Regular paprika also is good as long as it’s fresh.