Smoky Deviled Eggs

Smoked paprika’s the key to life.  It’s official, I’ve decided. 😉

It’s Easter, so we’re all thinking about deviled eggs this week… but really, they’re amazing any time of year.  Any time of day for that matter!  Make them now, make them later, make them all the time.  Things are starting to sound very Dr. Seussy here.  😮  They’re just so simple and so good though… a healthy little finger food nearly every human loves.  Whether you want to make them sliced into halves, like the more traditional version, or standing tall and high, this stuffing has been my deviled go-to for a solid ten years.  It’s all about the smokiness.  It’s so subtle, but so good.

A few years ago, I posted a smoky deviled eggs recipe on here for Easter too… it’s funny to look back on.  My recipe is pretty similar, but the post itself is so obviously from the blog’s beginnings.  Happy to say things are progressing here 😉

There was one change made for this particular version though… these guys stand upright.  I created this recipe for my Spring ebook last year (info in the sidebar).  I wanted to showcase a twist on an old classic… a fun and unique way to serve something everyone knows and loves.  Please keep in mind that they’ll make less servings.  One egg makes just one deviled eggs done this way.  It’s a bigger portion, but it’s just one serving, unlike the more traditional method that makes two halves instead.  Adjust as you may want. 🙂

makes 5 deviled eggs- double or triple if desired

INGREDIENTS

5 eggs

3 tbsp mayonnaise (see my homemade version HERE)

1 tsp yellow mustard

1 tbsp finely chopped chives

1/8 tsp smoked paprika

1/8 tsp black pepper

1/16 tsp salt (a small pinch)

garnish: a hefty sprinkle of smoked paprika & fresh chives

DIRECTIONS

Boil eggs for approx 15 minutes

(I typically fill a large pot with about an inch or two of water, then once the water is boiling,

add the eggs, reduce the heat to medium-high, cover, and steam)

Once done, run the eggs under cool water

Remove shells- I find it easiest to use a spoon

Once eggs are cool to the touch, slice them

For traditional deviled eggs, you’d slice them in half lengthwise…

for upright eggs, you slice them the opposite way

With the pointy side facing down (it will be the base),

slice approx 1/4 of the egg off the top (the thicker end)

Heads up: doing it this way means one egg will make one deviled egg,

rather than two halves… the serving will be larger though

(Don’t throw away the parts you cut off- save them for

a cobb salad, egg salad, or something else to munch on later!)

Scoop the yolks from the eggs and plop them in a bowl

Continue until all are done…

Clean the eggs (either rinse or wipe with a paper towel)…

this is purely cosmetic, not necessary

To help eggs stand steadily, slice a small piece of the bottoms off, making a flat base

Add all the mayo, mustard, paprika, salt, and pepper to the yolks

Stir to mix

Add the chopped chives

(I add these last so the seasonings blend evenly into the egg, not lost inside a chive tunnel!)

Mix until smooth

Taste and adjust seasonings as desired- depending on the size of your eggs,

flavors may vary- add more of whatever you think it needs

If you have an icing bag, feel free to use it… I always just use a ziploc baggie

Add all of the egg mixture to a small ziploc, then slice off a teeny corner of the bag

Squeeze all of the mixture into that one corner… there, piping bag made!

Squeeze the mixture into the eggs, filling them as much as you can

Top with a couple of chive slivers

Sprinkle smoked paprika over the tops and gobble 🙂