Smoked Paprika Deviled Eggs: Creamy Filling with Crispy Bacon Bits
By Noah Bennett
These smoked paprika deviled eggs are an elegant and flavorful appetizer that will impress your guests. The creamy filling combines smoky spice with crispy bacon bits, offering a delightful crunch that balances the softness of the egg. Perfect for dinner parties or potlucks, they can be made ahead of time and taste even better after chilling in the fridge. Their vibrant presentation makes them a visually stunning addition to any spread.
Why you'll love this recipe
- Make-ahead friendly for stress-free entertaining
- Smoky, creamy, and crunchy texture combination
- Uses simple, common ingredients
- Naturally gluten-free and low-carb
- Visually stunning for any occasion
Ingredients
- •12 large eggs (hard-boiled)
- •0.5 cup mayonnaise
- •1 tablespoon Dijon mustard
- •1 teaspoon apple cider vinegar
- •1 teaspoon smoked paprika (plus more for garnish)
- •salt (to taste)
- •black pepper (to taste)
- •6 slices cooked bacon (thick-cut, chopped)
- •optional garnishes (fresh chives or green onion tops, sour cream or crème fraîche)
Instructions
- 1
Place the eggs in a single layer in a saucepan and cover with cold water.
- 2
Bring the water to a rolling boil over high heat, then remove the pot from the heat and cover.
- 3
Let the eggs sit in the hot water for 12 minutes, then transfer to an ice bath.
- 4
While the eggs are boiling, cook the bacon in the oven at 400°F for 15-18 minutes until crispy.
- 5
Once the eggs are cool, peel them and slice in half lengthwise.
- 6
Scoop out the yolks and place them in a bowl.
- 7
Add mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper to the egg yolks, then mash until smooth.
- 8
Fold in half of the chopped bacon bits, reserving the rest for garnish.
- 9
Transfer the yolk mixture into a piping bag and pipe into the egg whites.
- 10
Sprinkle remaining bacon bits on top and dust with smoked paprika.
- 11
Chill in the refrigerator for at least 30 minutes before serving.
