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Smoked Paprika Deviled Eggs

These deviled eggs feature a classic creamy filling made from mashed yolks, mayonnaise, and mustard, elevated by the smoky aroma of smoked paprika. The eggs are boiled, peeled, halved, and filled with the seasoned yolk mixture, resulting in a smooth, vibrant dish with a hint of spice and a visually appealing presentation. Topped with extra paprika or chives, they make a striking and flavorful appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs preferably organic, large eggs
  • 3 tablespoons mayonnaise full-fat for creaminess
  • 1 teaspoon Dijon mustard adds tang and sharpness
  • 1 teaspoon apple cider vinegar brightens the filling
  • 1/4 teaspoon smoked paprika for smoky aroma and flavor
  • to taste salt and pepper season to taste
  • optional chopped chives or extra paprika for garnish

Equipment

  • Small saucepan
  • Ice bath
  • Sharp knife
  • Fork
  • Piping bag or sandwich bag
  • Serving platter

Method
 

  1. Place the eggs in a small saucepan and cover with cold water. Bring to a gentle simmer over medium heat, then cook for 9-10 minutes until fully set. Transfer the eggs to an ice bath and let them cool completely for at least 10 minutes.
  2. Carefully peel the cooled eggs under cold running water, gently cracking the shells to help them come off easily. Pat the eggs dry with a paper towel.
  3. Using a sharp knife, slice each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl, maintaining the integrity of the egg whites.
  4. Mash the yolks with a fork until smooth and free of lumps. Add mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and a pinch of salt and pepper. Mix until the filling is creamy, vibrant, and well-seasoned.
  5. Transfer the yolk mixture into a piping bag fitted with a decorative tip, or use a small spoon. Pipe or spoon the filling generously into each egg white half, creating a neat mound.
  6. Sprinkle a little smoked paprika or chopped chives on top for color and extra aroma. Arrange the filled eggs on a serving platter.
  7. Refrigerate the deviled eggs for at least 20 minutes before serving to allow flavors to meld. Serve chilled and enjoy the smoky, creamy bites.

Notes

For easier peeling, use slightly older eggs. Adjust seasoning to taste, and feel free to customize garnishes for presentation.