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
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