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Smoky Paprika Deviled Eggs

Smoky Paprika Deviled Eggs

Smoky, creamy, and just a little tangy, these deviled eggs are the kind of bite-sized appetizer that disappears fast at any gathering. The paprika adds a warm depth that makes them feel a little special, while still being simple enough for a casual weekend spread.
These deviled eggs bring together a silky filling, a gentle smoky note, and a classic flavor everyone recognizes. They are easy to make ahead, quick to assemble, and elegant enough for brunch, parties, or a light snack board.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Appetizer, Snack
Servings 6 eggs

Equipment

  • 1 Saucepan
  • 1 Mixing Bowl
  • 1 Spoon or piping bag for filling

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon salt plus more to taste
  • 0.125 teaspoon black pepper
  • 0.5 teaspoon smoked paprika plus more for topping
  • 1 teaspoon chives finely chopped, 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 for 10 to 12 minutes.
  • Transfer the eggs to an ice bath or run them under very cold water until cooled. Peel the eggs carefully and pat them dry.
  • Slice the eggs in half lengthwise and add the yolks to a bowl. Mash the yolks with mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, black pepper, and smoked paprika until smooth and creamy.
  • Spoon or pipe the filling back into the egg white halves. I like using a piping bag or a zip-top bag with the corner snipped for a neater look.
  • Finish with an extra sprinkle of smoked paprika and a little chopped chives if you like. Chill briefly before serving, or enjoy right away.

Notes

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the filling and egg whites chilled, and add the garnish just before serving. Since these are meant to be enjoyed cold, there is no reheating needed.