Smoky Deviled Eggs

SonjaAppetizers, Brunch12 Comments


Smoky Deviled Eggs

No special occasion is complete without deviled eggs, especially in the spring and summer. With Easter around the corner, eggs are taking center stage, which we couldn’t be happier about. We both love them just about every way (poached, hard boiled, frittata-ed…), but deviled is always a treat.

We are fans of the classic deviled egg, but when we came across the idea of a smoky deviled egg, it was too good to pass up. The smoky flavor comes from smoked paprika – we used pimentón (Spanish paprika), one of our favorite spices we love to use in paella and other Spanish cuisine. And wow, does it make a deviled egg something wonderful!  I loved the smoky flavor in combination with the subtle bite of the sundried tomatoes. And the crispy shallot added just the right crunchy touch.

These eggs would be a great addition to any spring or summer event…or to your refrigerator for a perfect afternoon snack!

We recommend using eggs from happy chickens whenever possible!  If you buy fresh eggs, you may want to plan to purchase them several days before boiling them, since older eggs are easier to peel. Check out your local farmer’s market for eggs (in Indy, check out the IWFM or Locally Grown Gardens).

Smoky Deviled Eggs
Serves: 12 egg halves
What You Need
  • 6 eggs
  • 1 shallot
  • ¼ cup vegetable oil
  • 2 tablespoons chopped sundried tomatoes in oil, drained
  • 4 tablespoons mayonnaise
  • 1½ teaspoon smoked paprika (pimentón)
  • Kosher salt
What To Do
  1. Hard boil 6 eggs.
  2. While the eggs are cooking, thinly slice 1 shallot into small rings. In a small pan, heat ¼ cup vegetable oil. Test the heat of the oil with a shallot slice; when it sizzles, add the rest of the shallots. Cook until the shallots are golden brown, about 4 minutes. Remove from the pan with a slotted spoon and place on a paper towel to cool. Sprinkle with a bit of kosher salt and reserve in until ready to serve.
  3. When the eggs are cooked, cooled, and peeled, slice them in half and scoop the yolks into a bowl. Smash the yolks with a fork.
  4. Finely chop 2 tablespoons of sundried tomatoes (drained of their oil). Then mix the tomatoes with the egg yolks, 4 tablespoons mayonnaise, 1½ teaspoons smoked paprika, and about ⅛ teaspoon kosher salt (or to taste).
  5. Spoon the mixture into the egg white halves. Refrigerate until ready to serve. Directly before serving, top each egg with a crispy shallot to garnish.

12 Comments on “Smoky Deviled Eggs”

  1. The Cilantropist

    I’m with you, I get all my eggs from the farmers market and they are egg-ceptional. ;) (tee-hee, I couldn’t resist.) I love the color of the smoky yolks, and the fried shallot on the top is the perfect touch.

  2. Carrie

    I love this idea for a new spin on deviled eggs! It sounds amazing. And what a gorgeous picture – the colors are so vibrant and pretty!

  3. Tiffany

    Wow, these sound wonderful! We always sprinkle paprika on the top, but this recipe takes it to another level, and LOVE the crispy shallot on top, will try for sure!

  4. Terris@Freeeatsfood

    Our hens are keeping us knee deep in eggs now that spring is here. We love deviled eggs, especially for after-school snacks. Lately I have been adding a bit of olive tapenade to the filling, but I look forward to trying this recipe!

  5. donna from Yumma Yumma

    I totally made a version of these smokey devilled eggs at Easter for my family. They are usually devilled egg purists but they loved these new smokey version! Thanks for the recipe! (I actually did a blog post about them at my page too…

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