Paprika Deviled Eggs

If you’re sick of the same old recipe for deviled eggs, try adding a kick of paprika for big flavor in a small package. These hard boiled eggs hold a creamy filling of dijon, lemon, egg yolks, and seasonings in their respective white halves. The final touch is a dusting of paprika that not only adds a pop of color but also introduces a subtle, smoky pepper flavor. It’s a distinct taste that complements the richness of your usual deviled egg filling.

How Do You Get the Smoothest Deviled Egg Filling

Nobody likes lumpy Paprika Deviled Eggs. When cooking your hard-boiled eggs, you want to stop just until the yolks are firm and bright yellow which means that less is more here. To mash the yolks, you can use a fork to thoroughly break up any lumps before you add any other ingredients. If you really want an ultra-smooth texture, you can press the yolks through a fine-mesh sieve to get rid of any extra graininess. As you go to put in the dijon and other liquids, add them gradually and mix vigorously for the best results. Some cooks will also use a food processor or immersion blender to get the filling as perfect as possible.

Paprika Deviled Eggs

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• Author: Csilla Thackray

Print Recipe

Description

Kick up your deviled eggs with a bit of paprika.

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Ingredients

Scale 1x2x3x

• 3 small egg yolks
• 2 cloves of garlic finely minced or grated on a microplane
• ½ tsp dijon
• Juice of 1 lemon, plus more to taste
• ½ tbs salt, plus more to taste
• 1 ¾ cup canola oil
• 1 tsp hot paprika
• 6 hard-boiled eggs – see directions below

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Instructions

1. Place 6 whole eggs in a single layer and cover with cold water.
2. Add 1/2 cup kosher salt.
3. This seems like a lot of salt but trust me…it will not season the eggs. It simply helps to solidify your egg whites if one breaks in the water.
4. Bring the entire pot up to a boil. Once boiling, turn the heat down to medium-high and boil between 10 and 12 minutes. If the eggs are smaller, go closer to 10, if the eggs are larger, go closer to 12.
5. Shock the eggs in an ice bath and peel. Allow eggs to cool completely in refrigeration.
6. In a medium mixing bowl with a flat base, vigorously whisk together egg yolks, garlic, lemon juice, and salt.
7. Once the mixture has become frothy, begin to very slowly drizzle in the canola oil while whisking.
8. As you add the oil in a slow, steady stream, the mixture will thicken. If it becomes too thick to whisk, splash a little cold water to smooth it out.
9. Once all of your oil has been added, finish the aioli with paprika and taste for salt.
10. Cut the boiled eggs in half and remove the yolks. In a food processor, combine equal parts aioli and egg yolk puree until smooth. Taste for salt.
11. Fill the eggs with the mixture using a piping bag, making sure to over fill them slightly. Garnish with a little more paprika.

Recipes by Csilla Thackray
Styling by Keith Recker
Photography by Laura Petrilla

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