These incredible homemade deviled eggs have a smoky undertone from smoked paprika, and crispy shallots add the perfect crunch!

Homemade Deviled Eggs with Smoked Paprika

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 (poachedhard boiledfrittata-ed…), but deviled is always a treat. We are fans of the classic deviled egg, but when we came across the idea for smoky homemade deviled eggs, it was too good to pass up.

The smoky flavor here comes from smoked paprika! We used pimentón (Spanish paprika), one of our favorite spices we love to use in paella and other Spanish dishes. (Here’s more about smoked paprika.) And wow, does it make a deviled egg something wonderful!  I loved the smoky flavor in combination with the subtle bite of the sun-dried tomatoes. And the crispy shallot on top added just the right amount of crunch. These eggs would be a great addition to any spring or summer event…or to your refrigerator for a perfect afternoon snack!

What are deviled eggs?

If you grew up outside the US, deviled eggs might be unfamiliar to you. In a nutshell, deviled eggs are hard-boiled eggs that have had their yolks scooped out and mixed with various ingredients. Classic deviled eggs feature a yolk that’s been mixed with mustard and mayonnaise, and they’re often topped with a sprinkle of regular paprika. If you didn’t grow up eating deviled eggs, this combination likely sounds a little strange. But the tangy mustard cuts through the creamy mayo perfectly, and the final deviled egg is the perfect bite-sized appetizer to munch on while more courses are being prepped.

Homemade deviled eggs are particularly popular at family gatherings and major holidays, such as Easter, Christmas, and Thanksgiving. They look quite fancy when served on a nice platter, but they’re actually easy to make. The hardest part about the entire process is peeling the eggs; but once you’ve finished that step it’s all fairly straightforward.

How to make homemade deviled eggs

Arguably the most important step to making homemade deviled eggs is the hard boiling process. You’re looking for hard-boiled eggs with fully cooked yolks; a firm yolk is easier to scoop out and smash, and mixes better with the other ingredients. If you struggle to hard boil eggs properly, check out our step-by-step instructions on how to hard boil eggs. We’ve broken down everything you need to know in that post!

Once you’ve scooped out the yolk and mixed in the mayonnaise, sun-dried tomatoes, and smoked paprika, you’re ready to refill the egg whites. For the prettiest presentation, I’d recommend adding the egg yolk mixture to a plastic sandwich bag and using it as a piping bag. Just snip off a corner from the bag and start squeezing the mixture into the egg whites! If this sounds like too much work, you can also add in the filling with a spoon—just do whatever is easiest for you.

Last but certainly not least, 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, or choose cage-free, free-range eggs from the supermarket.

Looking for more holiday side dishes?

This homemade deviled eggs recipe is…

Vegetarian and gluten-free.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoky Homemade Deviled Eggs

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 egg halves 1x


These incredible homemade deviled eggs have a smoky undertone from smoked paprika, and crispy shallots add the perfect crunch!


  • 6 eggs
  • 1 shallot
  • ¼ cup vegetable oil
  • 2 tablespoons chopped sundried tomatoes in oil, drained
  • 4 tablespoons mayonnaise
  • 1 ½ teaspoon smoked paprika (pimentón)
  • Kosher salt


  1. Hard boil the eggs according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
  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, 1 ½ 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.


Adapted from The Kitchn

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Keywords: easy deviled eggs, deviled egg recipe, homemade deviled eggs, how to make deviled eggs

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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. 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. 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. 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. 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…

See More Comments