Smoked Paprika Deviled Eggs
Creamy deviled eggs with a tangy mayo, mustard and pickle relish filling, finished with smoked paprika. A make-ahead party snack ready in 30 minutes.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 12
Cooling the eggs in ice water makes them far easier to peel. For a smoother filling, press the yolks through a fine sieve before mixing. The filled eggs keep for a day in the fridge, covered.
Method
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Place the eggs in a saucepan, cover with cold water by 1 inch and bring to a boil over high heat.
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Turn off the heat, cover and let the eggs sit for , then move them to a bowl of ice water for .
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Peel the eggs, halve them lengthwise and pop the yolks into a bowl.
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Mash the yolks with a fork, then stir in the mayonnaise, mustard, vinegar, relish, salt, pepper and smoked paprika until smooth.
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Spoon or pipe the filling into the egg white halves.
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Dust with smoked paprika, top with a small sprig of dill and chill until ready to serve.
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