Smoked Paprika Deviled Eggs (Printable)
Creamy yolks and smoky paprika create a flavorful twist perfect for appetizers or festive gatherings.
# What You'll Need:
→ Egg Base
01 - 6 large eggs
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white vinegar
05 - 1/4 teaspoon salt
06 - 1/8 teaspoon ground black pepper
07 - 1/4 teaspoon smoked paprika, plus additional for garnish
# Method:
01 - Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 12 minutes.
02 - Transfer eggs to an ice bath and allow to cool for 5 minutes, then gently peel under running water.
03 - Slice each egg lengthwise and carefully remove the yolks, setting the whites aside.
04 - Mash the yolks in a bowl. Add mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and smoked paprika. Mix until smooth and creamy.
05 - Spoon or pipe the yolk mixture into the egg white halves, dividing evenly.
06 - Lightly sprinkle additional smoked paprika over the filled eggs. Serve chilled.
# Expert Advice:
01 -
- Easy to make with just a handful of ingredients you have on hand
- Smoked paprika brings a depth and warmth that regular paprika cannot deliver
- Perfect make ahead appetizer for any event or snack platter
02 -
- These eggs are gluten free and naturally vegetarian
- A little smoked paprika goes a long way so start sparingly if new to the flavor
- You can boil eggs two days ahead for stress free prep
03 -
- Always use a gentle touch when peeling to keep egg whites smooth
- Taste and adjust the filling before piping each batch of eggs
- Reserve extra smoked paprika for a final dusting just before serving for best color and aroma
- Chilling the eggs for at least thirty minutes before serving makes the filling set and easier to eat with your hands
- My best advice Ask guests to guess the secret ingredient after the first bite The smoky paprika is always a delightful surprise