Smoky Deviled Eggs
With Easter having passed and graduation parties coming up I couldn’t resist making my smoky deviled eggs. These are a family favorite that I’ve been making for years. While deviled eggs are not an entirely new concept – I decided I should definitely write my recipe down so I could share it!
So I started this adventure off with a boiling pot of salted water. I like to make sure that my water is at a rolling boil (the cold eggs will knock down the temperature- this will help the water get back to boiling quicker), and then gently place my eggs in the water with my Spider Strainer.
Key word here – gentle as the day is long. I started off with 18 eggs, but sadly lost three. So, then there were 15 as some nobly sacrificed themselves and cracked so Mr. Monday Is Meatloaf could have a snack as he peeled the eggs for me! LOL 🙂
When the water is back at a boil, cook for 20 minutes. Then dump out a majority of the water, replace with cool water and ice. Let the eggs cool for 15 minutes, then peel.
Once the eggs are peeled, they will need to be sliced in half. Put the egg yolks in a medium bowl, and mash with a potato masher. I like to do this because it allows me to make sure the flavor is spot on before I put in my food processor. Add your mayo, mustard, and smoked paprika to the bowl. Mix together, taste, and adjust to your palate if desired.
Once you have the flavor profile you dream of for your palate. Put the mixture in the food processor. This will give you a nice smooth appearance for your filling.
At this point you will want to spoon or pipe in your filling into the empty egg halves. The filling can go in a plastic quart bag which I use my kitchen scissors to snip a corner off. Presto – you have a piping bag!
Once they are filled you can eat immediately. If you like smoky deviled eggs cold like I do then they can refrigerate for an hour then be served. Can be store in an airtight container for up to three days. If they make it that long!
Smoky Deviled Eggs
A great appetizer for your next party, holiday, or potluck event!
- 18 whole eggs hard-boiled
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1 tbsp yellow mustard
- 3/4 tsp smoked paprika
Boil salted water at a rolling boil. Place eggs in water, return to boil, and cook for 20 minutes. Cool with ice and cool water for 15 minutes. Peel eggs.
Cut eggs in half. Place yolks in a medium bowl, and egg halves on a plate.
Mash egg yolks. Add mayonnaise, mustard, and smoked paprika then combine well. Adjust seasonings if needed.
Put mixture in food processor, and blend until smooth. Fill egg halves with filling. Serve immediately, or chill for one hour then serve.
Serve immediately, or store in an airtight container for up to three days.
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