Print

Crispy Smoked Paprika Deviled Eggs

crispy smoked paprika deviled eggs - featured image
Print Recipe

A smoky, crispy twist on classic deviled eggs featuring a creamy yolk filling dusted with smoked paprika and topped with golden, crunchy shallots. Perfect for quick snacks or party appetizers.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled (room temperature for easier peeling)
  • 2 medium shallots, thinly sliced
  • ½ cup mayonnaise (120 ml)
  • 1 tablespoon Dijon mustard (20 g)
  • 1 teaspoon smoked paprika (2 g) plus extra for dusting
  • 1 teaspoon apple cider vinegar (5 ml)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (30 ml) for frying shallots
  • Fresh chives, finely chopped (optional, for garnish)

Instructions

  1. Place 12 large eggs in a single layer in a large pot and cover with cold water by about an inch (2.5 cm). Bring to a rolling boil over medium-high heat, then cover and remove from heat. Let sit for 10-12 minutes.
  2. Drain hot water and transfer eggs to an ice bath for at least 5 minutes to cool completely. Gently tap and peel eggs, rinsing off any shell bits. Pat dry with a paper towel.
  3. Thinly slice 2 medium shallots. Heat 2 tablespoons olive oil in a frying pan over medium-low heat. Add shallots and fry, stirring occasionally, until golden brown and crisp (about 8-10 minutes). Remove with a slotted spoon and drain on paper towels. Season lightly with salt while hot.
  4. Cut peeled eggs in half lengthwise. Carefully scoop out yolks into a mixing bowl. Add ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon apple cider vinegar, and salt and pepper to taste. Mix well until smooth but still a bit textured.
  5. Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly.
  6. Sprinkle a little extra smoked paprika over each egg, then top with a generous pinch of crispy shallots. Garnish with finely chopped fresh chives if using.
  7. Refrigerate for at least 30 minutes before serving to let flavors meld. Serve cold or at room temperature.

Notes

Peel eggs under running water to loosen shells. Fry shallots on medium-low heat to avoid burning and achieve perfect crispiness. Prepare shallots a day ahead and store airtight to keep crisp. Piping the filling creates a cleaner presentation but spooning works fine. Store shallots separately from eggs to maintain crunch.

Nutrition

Keywords: deviled eggs, smoked paprika, crispy shallots, appetizer, snack, party food, easy recipe, homemade

Find it online: https://tessierecipes.com/crispy-smoked-paprika-deviled-eggs-recipe-easy-homemade-snack-with-shallots/