Smoky Deviled Eggs
These smoky deviled eggs are creamy, savory, and topped with crisp jalapeños for a little extra crunch. They are the kind of bite-size appetizer that disappears fast at gatherings, potlucks, and family brunches.
Equipment
- 1 Saucepan
- 1 medium bowl
- 1 Ice water bath
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 2 tablespoons finely chopped cooked turkey bacon
- 2 tablespoons crispy fried jalapeños
- 1 tablespoon chopped chives optional
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then turn off the heat, cover the pan, and let the eggs sit until fully cooked. Transfer them to ice water so they cool quickly.
- Peel the cooled eggs and slice them lengthwise. Gently remove the yolks and place them in a medium bowl.
- Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper until smooth and creamy. Taste and adjust the seasoning if needed.
- Spoon or pipe the filling back into the egg white halves. Keep the filling slightly mounded for a pretty finish.
- Sprinkle the deviled eggs with chopped turkey bacon, crispy fried jalapeños, and chives if you are using them. Serve right away or chill until ready to plate.
Notes
Store the filled eggs in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the crispy toppings separate and add them just before serving.