These smoky deviled eggs are nice and spicy, dreamily creamy and absolutely beautiful, if I do say so myself! Spiced with smoked Spanish paprika, cayenne pepper and Old Bay seasoning around the rim, they’re original, so special, fantastically delicious and so incredibly easy to make!
No grill required!
Spicy, Smoky Deviled Eggs
These smoky appetizers are perfect for a barbecue, summer picnic or party where you want to impress your guests with some elegant originality.
A Few Tips!
1. It’s helpful to paper towel-pat your egg whites before you dip the rims into the spices.
They’re a little slippery to hold onto, and getting that pretty rim of spice nice and perfect is pretty essential to making them look tidy.
2. Only add about a half-teaspoon of spices to your plate before dipping the egg whites in.
Just give it a light sprinkle and carefully dip them they way you dip a margarita glass. Then simply add a little more for each egg. Otherwise, you run the risk of over spicing the edges, and the flavor can get a little overwhelming.
3. Don’t fill the eggs until a half-hour before serving.
Deviled eggs dry out pretty quickly, and start to look a little yucky after about an hour (even when covered), so you really want to fill them as close to party-time as possible for maximum prettiness.
I highly suggest slicing your eggs, dipping them in spices, then placing them in a refrigerated container a few hours before the party. Then, make your filling, but add it to a bag (or pastry piping bag), sealing it with rubber bands or twisty-ties and not filling them until just before guests arrive.
1. How do I prevent the eggs from tipping over or sliding around on the plate?
Here are 2 solutions: First, don’t slice your eggs longways, slice them through the center with the egg standing up, then slice a tiny bit off the bottom to make a nice, flat base. You’ll find directions below for this method.
Second, you can slice your eggs however you please, but add a tiny bit of filling underneath the eggs on the plate, and using it as a little “glue” to hold the eggs in place.
2. How far in advance can I make deviled eggs?
You can make deviled eggs a whole day ahead of time if you want to, but you’ll just want to fill them shortly before your party. As mentioned above in the tips, you can simply slice your whites and make your filling, but refrigerate the egg whites and store the filling in a sealed bag until you’re ready to fill them the next day.
3. What kind of flower is in the garnish?
It’s Mexican Butterfly Weed. A pretty flower that’s red and orange that looks smashing on appetizers. According to the USDA’s information on Butterfly Weed, “Milkweed has been used for fiber, food, and medicine by people all over the United States and southern Canada.” But it should only be ingested in small doses (like a tiny garnish).
Its taste is a little bit bitter, but not very noticeable when used to garnish an appetizer with such bold flavors like this. You’ll find it in your local farmer’s market in late July and August in the US.
One thing to keep in mind, however, is that folks who have a sensitivity to latex may have a sensitivity to this flower, as its stalk contains a milky substance that has the same elements as latex.
How to Make Spicy, Smoky Deviled Eggs – Step by Step
1. Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
2. Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
3. Slice the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way.
4. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
5. Carefully remove the yokes and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.
6. Gently wash and dry your egg-halves with a paper towel to make them extra perfect. Set them aside.
7. Push the yokes through a mesh strainer. This will break up the yokes and ensure that your filling is perfectly smooth when you mix in your other ingredients.
8. In a small mixing bowl, mix your egg yokes, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown mustard and a tiny sprinkle of salt & pepper to taste. Cover with cellophane, or add to a pastry piping bag and seal the ends with rubber bands or twisty-ties to prevent the filling from drying out while you spice-dip your egg whites.
NOTE: The measurements of mayo, sour cream and mustard are purposely on on the light side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which sauce you would like to make it a bit more creamy.
9. In a small bowl, add 1 tsp. smoked Spanish paprika, 1 tsp. cayenne pepper and 1 tsp. Old Bay seasoning. Mix spices together and sprinkle about ½ tsp. of your spice mix onto a plate. Carefully dip the rims of your eggs in the spices, and set each aside. Sprinkle a little more spice, then dip until all your whites are nicely coated.
10. Slice a few spicy olives and fill your beautiful deviled eggs. Place an olive slice in each and sprinkle with a tiny amount of poppy seeds.
Tip! Don’t sprinkle seeds from the container or too much may come out. Sprinkle in your hand, then sprinkle on the eggs so you have full control 😉
Help Yourself to More Deviled Inspiration:
Spicy, Smoky Deviled Eggs Recipe
- pot to boil 6 eggs
- Cutting board and sharp knife
- 1 medium mixing bowl
- 1 small mixing bowl
- mesh strainer
- Pastry-piping bag and tip
- 6 large eggs
- 1 tbsp. mayo
- 1 tsp. spicy brown mustard
- 1 tsp. sour cream
- 6 spicy olives - small
- 1 tsp. smoked Spanish paprika
- 1 tsp. cayenne pepper
- 1 tsp. Old Bay seasoning
- salt & pepper - to taste
- poppy seeds - for garnish
- Place 2 large chicken eggs in one pot, and 12 quail eggs in another. Fill each pot with cold water till just covering eggs. Turn each pot to heat on medium.
- For the quail eggs, allow the pot to come to a simmer (about 5 minutes). As soon as the water has come to a simmer, remove them from heat and let them sit in the hot water for 12 minutes. Remove them from the hot water and place them in a bowl of cold water for 5 minutes.
- For the chicken eggs, allow them to simmer for 20 minutes, then remove from heat. Place eggs in cold water and let them cool for 10 minutes.
- To easily peel the quail eggs, tap them around the center with a paring knife and place them under cool running water. This will help to separate the membrane from between the egg and the shell. Crack open your 2 chicken eggs and remove the yokes. Discard the whites.
- In a medium mixing bowl, mix your egg yokes, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown mustard and a tiny sprinkle of salt & pepper to taste. Cover with cellophane, or add to a pastry piping bag and seal the ends with a rubber band or twisty tie to prevent the filling from drying out while you spice-dip your egg whites.
- In a small mixing bowl, add 1 tsp. smoked Spanish paprika, 1 tsp. cayenne pepper and 1 tsp. Old Bay seasoning. Mix spices together and sprinkle about ½ tsp. of your spice mix onto a plate. Carefully dip the rims of your eggs in the spices, and set each aside. Sprinkle a little more spice, then dip until all your whites are nicely coated.
- Slice a few spicy olives and fill your beautiful deviled eggs. Place an olive slice in each and sprinkle with a tiny amount of poppy seeds.