American · Free recipe
Paprika Deviled Eggs
Steamed eggs peel cleanly, leaving smooth whites ready for a tangy yolk filling whipped with mayonnaise, Dijon, and a splash of pickle brine. Two paprikas do the finishing work, sweet stirred into the filling and smoked dusted on top for a gentle campfire note.
- Prep
- 20 min
- Cook
- 13 min
- Total
- 33 min
- Serves
- 6
- Level
- Easy
Method
-
Bring 1 inch of water to a boil in a pot fitted with a steamer basket, add the cold eggs, cover, and steam for 13 minutes.
-
Transfer the eggs to an ice bath for 10 minutes, then crack and peel them under a trickle of water.
-
Halve the eggs lengthwise and pop the yolks into a bowl, setting the whites on a platter.
-
Mash the yolks with a fork until sandy, then beat in the mayonnaise, mustard, brine, sweet paprika, cayenne, and salt until completely smooth.
-
Spoon or pipe the filling into the whites, mounding it slightly above the rim.
-
Dust with smoked paprika through a small sieve and sprinkle with chives just before serving.
Zest note from the test kitchen
Pressing the yolks through a fine-mesh sieve before mixing gives a filling so smooth it pipes like frosting.
