Print

Classic Deviled Eggs Recipe with Pickled Jalapeño and Smoky Paprika

deviled eggs recipe - featured image
Print Recipe

A quick and easy deviled eggs recipe featuring a creamy filling with pickled jalapeño for a tangy heat and smoky paprika for a rustic flavor twist.

Ingredients

Scale
  • 6 large eggs (hard-boiled and peeled)
  • 1/4 cup mayonnaise (60 ml)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons pickled jalapeños, finely chopped
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon smoked paprika, plus extra for garnish
  • Salt and freshly ground black pepper, to taste
  • Fresh chives or parsley, finely chopped (optional)

Instructions

  1. Place 6 large eggs in a single layer in a medium saucepan. Cover with cold water by about an inch (2.5 cm). Bring to a rolling boil over medium-high heat, then immediately cover the pot, turn off the heat, and let sit for 12 minutes.
  2. Transfer eggs to a bowl of ice water and let chill for at least 5 minutes.
  3. Gently crack the shells all over, then peel under running water to help remove stubborn bits. Pat dry with paper towels.
  4. Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl.
  5. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, finely chopped pickled jalapeños, apple cider vinegar, smoked paprika, salt, and pepper.
  6. Stir the mixture thoroughly until creamy and well combined. Adjust seasoning as needed.
  7. Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly for presentation.
  8. Sprinkle extra smoked paprika on top and garnish with fresh chopped chives or parsley if desired.
  9. Refrigerate deviled eggs for at least 15 minutes before serving to let flavors meld and filling set.

Notes

Use the off-heat steeping method to avoid rubbery whites and green yolk rings. Peeling eggs under running water helps remove shells easily. Adjust the amount of mayonnaise or vinegar to achieve desired filling consistency. For a smokier flavor, add more smoked paprika. Deviled eggs can be made a day ahead; add paprika garnish just before serving. Fresh jalapeños can be used but will be spicier and less tangy than pickled.

Nutrition

Keywords: deviled eggs, pickled jalapeño, smoky paprika, appetizer, easy recipe, party snack, creamy filling

Find it online: https://prismtaste.com/classic-deviled-eggs-recipe-with-pickled-jalape-n-o-and-smoky-paprika-easy-and-flavorful/