Spicy, Smokey Deviled Eggs
- Kristen
READER REVIEW
“They were so creamy! I love the strainer technique! Creamy and spicy!"
6 large eggs 1 tbsp. mayo 1 tsp. spicy brown mustard 1 tsp. sour cream 6 spicy olives 1 tsp. smoked Spanish paprika 1 tsp. cayenne pepper 1 tsp. Old Bay seasoning salt & pepper poppy seeds
INGREDIENTS
FULL RECIPE
Spicy, Smokey Deviled Eggs
YIELD
12 servings
TYPE
appetizer
TIME
45 minutes
LEVEL
beginner
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.
1.
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 to give the eggs a sturdy base. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat.
4.
Carefully remove the yolks 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.
5.
Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
6.
In a small mixing bowl, mix egg yolks, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown mustard and a tiny sprinkle of salt & pepper to taste. Cover bowl with cellophane.
7.
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 onto a plate. Carefully dip rims of your eggs in the spices.
8.
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.