Smoky Deviled Eggs have such an exquisitely smoky flavor! This deviled eggs recipe has a secret ingredient to add the smoky flavor! Smoked Paprika is a delicious addition to this classic deviled egg recipe! They are always the first ones gone at a potluck!
Who doesn’t love extremely easy to prepare Deviled Eggs to bring to those summer picnics? I’ve already made them on two separate occasions this summer!
What is smoked paprika
What we called Smoked Paprika in the US, is actually made from pimiento peppers, or pimenton, which have been dried and smoked over an oak fire. Here is an intersting article from On the Gas. Hungarian paprika, or sweet paprika is a mixture of sweet, dried peppers and not smoked.
The best method: hard boiling eggs
Deviled Eggs are one of the quickest, easiest picnic foods around! The best way to hard boil an egg is to place in saucepan. Just barely cover the eggs with cold water. Place on a burner set to high and cover the pan. When water comes to full boil, turn the burner off and let the eggs sit in the hot water, with the lid on for 10 minutes.
After 10 minutes, run cold water over the eggs, without draining the hot water first. Run the cold water until all of the hot water is displaced and the water surrounding the eggs is very cold. Let the eggs sit in the cold water for about 20 minutes until they are fairly cool.
Peeling hard boiled eggs
There is lots of conflicting information written on whether or not the age of the eggs makes a significant difference in how easy the egg peels. Speaking from experience, (we have had dozens of hens in the past), how old the egg is makes a huge difference! When we had fresh eggs, if I happened to not have any in the refrigerator that were at least two weeks old, I would go buy them at a grocery store!
Peeling the eggs just when they are cool enough to handle will help the shell peel off easier, as well. Crack the peel on the bottom, more rounded end of the egg. There is an air whole there that will help you get started. Then just peel the shell away from the egg. Even when you buy older eggs, you may get one or two that is more difficult to peel.
Should you use baking soda to make peeling the eggs easier?
There are lots of people advocating the use of sodium bicarbonate, baking soda but I haven’t found that this method is very effective either. There is always one hard one in the bunch! Which is not entirely a bad thing. That means you have to eat that one because it’s too ugly to serve to company! 🙂
How to make this Deviled Eggs Recipe
- Hard boil eggs according to instruction, above. Once the eggs are peeled, slice them in half, lengthwise.
- With both of your thumbs on the rounded side of the egg, gently ‘bend’ holding over a bowl and the yolk will pop right out.
- Mash the yolks with a large tine fork or a pastry blender. I like the yolks to remain a bit chunky but if you prefer a smoother consistency, just mash longer.
- Add Mayonnaise, (I prefer Hellmann’s with these, the salad dressings are too sweet and clash with the paprika), dry mustard and pepper.
- Mix thoroughly but gently if you’d like them chunky
- Fill eggs according to directions below. Sprinkle with smoked paprika.
How to fill deviled eggs
You can fill deviled eggs with a teaspoon, with a piping bag and tip, or with the method below.
Cut out small piece of one of the corners of a plastic food storage bag. (Even if you have pastry bags, the cleanup is a breeze!) Use a slow up and down motion above the egg white and gently push the yolk mixture down with each down motion, as you’re squeezing the bag, the entire cup of the white will fill.
Before placing the eggs on your serving platter, sprinkle with a good quality smoked paprika. If you have a deviled egg platter, use that, if not any large plate or platter will work!
Other Popular Appetizers on BCC
Need more great appetizers? Here are some of my more popular!
- Tomato Bites
- Maple Chicken Bites
- Cranberry Orange Meatballs
- Oysters Rockefeller
- Crab Artichoke Spinach Dip
Tools I use to make this deviled eggs recipe with smoked paprika
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Smoky Deviled Eggs
- Place whole eggs in a saucepan and barely cover them with Cold water.
- Cover and place them on your burner set to high heat.
- After the eggs have boiled, turn off the heat and let the eggs stand, covered for 10 minutes.
- Run cold water on the eggs without draining the hot water until the water in the pan is very cold.
- Let the eggs sit in the cold water for about 20 minutes. It is best to peel them right after they cool. They can be stored in a covered container in the refrigerator for up to 2 days, if you’re not using them right away.
- Cut the eggs in half then gently ‘bend’ the the egg half with both thumbs on the round part of the egg. The yolks will generally fall right out. Place the yolks in a bowl.
- When all the yolks have been removed, mash the yolks with a fork. I like to leave a few chunks but if you prefer the filling very smooth, just keep mashing.
- Add the mayonnaise, dry mustard and pepper and mix thoroughly but gently.
- Cut a small corner out of a plastic food storage bag to use for filling (alternately you can use a small spoon to fill them).
- Fill the bag with all the yolk mixture and pipe into the holes of the egg white.
- When all the eggs have been filled sprinkle with smoked paprika.
- Cover loosely with plastic wrap and refrigerate until use
Originally Published 6/23/2015
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