These deviled eggs with smoked paprika are a total crowd-pleaser, whether you’re hosting a brunch, throwing a backyard BBQ, or simply wanting a snack with a touch of elegance! They’re creamy, tangy, and that little hit of smoky paprika makes each bite feel like a gourmet treat. Plus, they’re surprisingly quick to whip up, but they’ll make you look like a pro when you bring them to the table.
Trust me on this: If you’re looking for a bite-sized appetizer packed with flavor, these deviled eggs will hit all the right notes.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have everything you need for this recipe right in your fridge and pantry.
- Quick to Make: Once your eggs are boiled and cooled, you can assemble these in under 10 minutes.
- Customizable: You can easily add your own twists—think bacon crumbles, fresh herbs, or even a dash of hot sauce!
- Perfect for Entertaining: These look fancy enough for a party but are easy enough for any weekday snack.
Ingredients Breakdown
- 6 large eggs: Make sure they’re not super fresh, as slightly older eggs are easier to peel after boiling.
- 3 tablespoons mayonnaise: Gives the yolk filling that creamy texture we all love.
- 1 teaspoon Dijon mustard: Adds a little tang that pairs perfectly with the richness of the egg yolks.
- 1 teaspoon white vinegar: This adds a subtle brightness to cut through the richness.
- Smoked paprika: The star of the show! It gives these eggs a smoky depth that elevates the whole dish.
- Salt and pepper: Seasoning is key to making all the flavors shine.
- Optional garnishes: Fresh herbs like chives or parsley, for a burst of color and freshness.
Pro Tip: If you don’t have smoked paprika, regular paprika will work. However, I highly recommend grabbing the smoked version, it really makes a difference here!
Step-by-Step Instructions
- Boil the Eggs: Start by boiling your eggs. Place them in a pot and cover with cold water. Bring to a boil, then turn off the heat and let the eggs sit, covered, for 9-12 minutes depending on your desired doneness.
- Cool and Peel: Drain the hot water and transfer the eggs to an ice bath. Let them chill for a few minutes before peeling.
- Prepare the Yolk Mixture: Slice your eggs in half lengthwise and gently scoop out the yolks into a bowl. Mash the yolks with a fork until crumbly.
- Make the Filling: Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the egg yolks. Mix until smooth and creamy.
- Fill the Eggs: Use a spoon (or a piping bag for a fancier look) to fill each egg white half with the yolk mixture.
- Garnish: Dust the tops with smoked paprika and garnish with fresh herbs, if you like.
- Serve: Enjoy immediately or refrigerate until you’re ready to serve. They’re best chilled!
Chef’s Tips and Tricks
- Peeling Eggs Easily: Use eggs that are at least a few days old, and always transfer them to an ice bath after boiling. This helps the shells come off easier.
- Flavor Boost: Don’t be shy about seasoning the yolk mixture. Add a little extra salt or pepper if you feel like it needs more zing.
- Make It Ahead: You can boil the eggs and make the filling the night before. Just store everything separately and assemble right before serving.
Recipe Variations and Serving Suggestions
- Spicy Sriracha Deviled Eggs: Add a teaspoon of Sriracha to the yolk mixture or drizzle some on top for a kick.
- Bacon-Topped Deviled Eggs: Crumble cooked bacon on top for extra smoky, salty goodness.
- Avocado Deviled Eggs: Swap some of the mayo for mashed avocado for a healthy twist!
These deviled eggs are a great side dish for any gathering. Serve them at a brunch alongside a fresh fruit salad, or pair them with a glass of crisp white wine for an appetizer that’s simple yet feels special.
FAQs
Can I make deviled eggs ahead of time? Yes! You can boil the eggs and make the filling ahead of time. Just store the filling and whites separately, and assemble right before serving for maximum freshness.
How long can I store deviled eggs? They’ll last in the refrigerator for up to 2 days. Just be sure to store them in an airtight container so they don’t dry out.
Can I freeze deviled eggs? Unfortunately, no. The texture of the eggs doesn’t hold up well after freezing, so it’s best to make them fresh.
Deviled Eggs with Smoked Paprika Recipe
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 12 deviled eggs
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Smoked paprika, for dusting
- Salt and pepper, to taste
- Optional: fresh herbs for garnish
Instructions:
- Boil eggs, then cool and peel.
- Scoop out yolks, mash, and mix with mayonnaise, mustard, vinegar, salt, and pepper.
- Fill egg whites with yolk mixture.
- Dust with smoked paprika and garnish with herbs.
- Chill before serving.
Now It’s Your Turn!
Ready to bring some smoky, creamy goodness to your table? I can’t wait for you to try these deviled eggs with smoked paprika! They’re simple but still feel special—my kind of recipe. Let me know how it goes in the comments below, and don’t forget to snap a pic to share with me on Instagram @thekitchensaid. I love seeing your creations!
