1. Preheat oven to 400 degrees F. Spray an 8-inch square or round pan with vegetable cooking spray.
2. Remove the outermost layer of the radicchio and discard. Take a thin slice off of the bottom of the radicchio, and carefully remove the next 6 outer leaves and reserve them for later use. This is most easily done by starting at the white on the bottom, and slowly working the leaf off. Cut the remaining radicchio head in half, coat with 1 tsp. of the olive oil, and place in prepared pan cut side up. Bake for 8 minutes, turn, and bake until most of the leaves have wilted, about 4 more minutes. Let cool 10 minutes, then finely chop.
3. Place eggs in a large saucepan and cover with cold water. Make sure the pan is big enough so the eggs aren't pressed against each other. Bring water to a boil over high heat. Reduce heat to low and cook, covered, for 8 minutes. Remove from heat and let sit 1 minute.
4. Drain the hot water and refill the pot with cold water. Let sit for 1 minute, then pour off the cold water and crack the eggs by swirling the pot so they bump against each other and the sides of the pan. Fill the pot with cold water again and let sit another minute. The cold water helps to pull the shells away from the cooked eggs and makes them easier to peel.
5. Peel the eggs, slice them in half lengthwise, and remove the yolks. Discard 3 yolks or reserve for another use. Add remaining 3 yolks to a large bowl. Mash together with the mayonnaise, remaining 4 tsp. olive oil, salt, mustard, and smoked paprika.
6. Roughly chop the egg whites into 1/4 to 1/2 inch pieces. Add to bowl with mayonnaise mixture, along with scallions, oregano, parsley, red pepper, and chopped roasted radicchio. Stir well to coat all the mixture with the dressing.
7. Cut off the whitest part of the reserved radicchio leaves, making sure to keep a cup shape, and place them on a serving plate
8. Divide egg mixture evenly among the radicchio cups. Serve room temperature or chilled.
Source: Hannaford fresh Magazine, March - April 2014