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3 deviled eggs with a spiced rim on a marble plate, garnished with a flower and olive. with flowers on the side of the plate.
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5 from 5 votes

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 Time15 mins
Cook Time20 mins
Cooling Time10 mins
Total Time45 mins
Course: Appetizer
Cuisine: International
Servings: 12 Deviled Eggs
Calories: 57kcal


  • 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


  • 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. 
  • 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.
  • 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. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
  • Carefully remove the yolks and place them in a mesh strainer above a bowl. Push the yolks through the strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients. Set aside.
  • In a small mixing bowl, mix your egg yolks, 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.
  • 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.
  • 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: 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.


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