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Deviled Eggs with Smoked Paprika

Deviled Eggs with Smoked Paprika

Deviled Eggs with Smoked Paprika are a classic American appetizer that combines creamy yolks with the smoky depth of paprika, creating a dish that is both comforting and sophisticated. This recipe is perfect for family gatherings, picnics, or any occasion where you want to impress your guests with a simple yet delicious treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 halves servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon smoked paprika (plus extra for garnish)
  • Salt and pepper to taste
  • 1 tablespoon fresh chives (optional)

Method
 

  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil.
  2. Once boiling, turn off the heat and cover the pan. Let sit for 12 minutes.
  3. Prepare an ice bath while the eggs sit. After 12 minutes, transfer eggs to the ice bath for 10 minutes.
  4. Peel the eggs under cool running water and slice them in half lengthwise.
  5. Remove the yolks and mash them in a bowl. Mix in mayonnaise, mustards, vinegar, smoked paprika, salt, and pepper until smooth.
  6. Fill the egg whites with the yolk mixture using a spoon or piping bag.
  7. Garnish with extra smoked paprika and chives if desired.

Notes

Use slightly older eggs for easier peeling. Store leftovers in an airtight container in the fridge for up to 2 days.