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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.

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Smoky Homemade Deviled Eggs

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5 from 2 reviews

  • 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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Carol says:

    Brought these favorites of mine to a Super Bowl party yesterday and they were a hit as always.

    1. Sonja says:

      Oh this is so fun — we’re so glad to hear you love this old favorite! :)

      1. Arthur Hom-Shaw says:

        I’m going to make this for the Christmas party with the family. I just googled smoked paprika deviled eggs and found your recipe with the crispy shallots. Can’t wait to try this out!

  2. Keshav Dutt says:

    Great Recipe. Definitely, Gonna Try this.

  3. Christine says:

    Love deviled eggs. Will have to try your recipe.


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