Spicy, Smoky Deviled Eggs Recipe
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, so incredibly easy to make, and no grill required!
Prep Time30 mins
Cook Time20 mins
Cooling Time2 hrs
Total Time2 hrs 50 mins
Servings: 12 Deviled Eggs
spicy brown mustard
smoked Spanish paprika
Old Bay seasoning
- a few sprinkles
salt & pepper - to taste
Add six 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 5 minutes. Refrigerate for 1-2 hours.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling, then slice each egg in half.
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. Gently wash and dry your egg-halves with a paper towel to make them extra perfect. Set them aside.
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.
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 a rubber band or twisty tie to prevent the filling from drying out while you spice-dip your egg whites.
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 a half 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.
Note: You’ll find this recipe a little on the dry side for the filling. Since all eggs are different sizes, it’s tricky to give exact measurements for the sour cream, mayo and mustard. So once you’ve mixed the condiments, give it a taste and see what it could use more of. You want your filling to be the consistency of hummus.
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 ;)
Serving: 1g | Calories: 57kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 106mg | Sodium: 87mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg