Deviled Eggs with Smoked Paprika

Deviled Eggs with Smoked Paprika

Deviled eggs are pretty simple and while there may be some creative variations out there, we think the classic is pretty darn great. We're here to emphasize that your choice of paprika when making deviled eggs can make a huge difference (many recipes don't specify). Make sure you're using Smoked Paprika to garnish your deviled eggs for that perfect smoky bite.


Makes: 24 deviled eggs
Cook time: 20 minutes
Prep time: 10 minutes
Total time: 30 minutes


12 eggs
1/2 cup mayo
2 tsp white vinegar
2 tsp dijon mustard
¼ tsp salt
Pinch of freshly ground black peppercorns
Spanish Smoked Paprika for garnish


First, hard boil the eggs. Fill a pot with cold water, carefully place eggs in the water and make sure they're submerged. Place on stovetop over medium-high heat and let it come to a rolling boil. As soon as it's boiling, turn the heat off and cover. Leave eggs in covered pot for 8-10 minutes. Transfer the eggs to an ice bath and begin peeling the shells.

Cut each egg in half length-wise. Scoop out the hard-boiled yolks and place them all in a bowl. Add all remaining ingredients (except the paprika) and mix until creamy.

Transfer the yolk mixture to a freezer bag and use a scissors to snip one corner so that you can use it as a pastry bag. Squeeze the mixture to the cut end of the bag and begin filling each egg as neatly as possible. Finally, take pinches of your smoked paprika and garnish each egg with a dash. Serve immediately!

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