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  • Writer's pictureCulinary Cam

Smoked Paprika Deviled Eggs

Deviled eggs are the quintessential finger food. They definitely belonged as part of our SuperBowl party. I love making - and eating them - and it's pretty simple to add ingredients to match whatever flavors I want to achieve. So, for this batch, I used smoked paprika to make some simple, but exotic deviled eggs. I served some chorizo roses on the side.


serves 2

  • 3 large organic eggs

  • 5 Tablespoons organic mayonnaise

  • 1 teaspoon organic mustard

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon hot paprika

  • Cajun seasoning for garnish

  • Also needed: chorizo roses, little gems leaves for serving


Hardboil your eggs. Cover eggs completely with cold water by 1 to 2" in a heavy saucepan and bring to a rolling boil. Reduce heat to low and simmer eggs, covered with a lid for 30 seconds. Remove from heat and let stand - covered - for 15 minutes. Transfer eggs to a bowl of ice to stop cooking. Let stand 5 minutes.

Peel eggs and halve lengthwise. Remove yolks as carefully as you can and mash in a bowl with a fork. Add mayonnaise, mustard, smoked paprika, and hot paprika. Stir with fork until smooth.

Fill egg whites with deviled egg mixture and garnish with a sprinkle of Cajun seasoning. Serve with chorizo roses and little gems leaves.

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