What can I substitute for mayonnaise?

You can substitute half of the mayonnaise with Greek yogurt to make a lighter version. It will have a different texture.

Can I use regular paprika instead of smoked paprika?

No, regular paprika doesn't provide the smoky flavor this recipe calls for.

How do I make hard-boiled eggs easier to peel?

Use eggs that are at least a week old and place the boiled eggs in an ice bath during cooling.

Smoked Paprika Deviled Eggs: Creamy Filling with Crispy Bacon Bits

By Mason BrooksSep 20, 2026

These smoked paprika deviled eggs are a tasty and attractive appetizer that guests are likely to enjoy. Crumbled cooked bacon adds a nice crunch to the deviled egg mixture. Smoked paprika deviled eggs offer a nice contrast of textures between the crunchy bacon and egg white. These deviled eggs are good to serve at dinner parties and other events. They can be made in advance and served cold for additional flavor. They are an attractive appetizer.

Smoked Paprika Deviled Eggs: Creamy Filling with Crispy Bacon Bits

Why you'll love this recipe

Easy to make ahead of time for serving to guests.
Smoky and creamy taste, crunchy texture
Uses simple, common ingredients
Naturally gluten-free and low-carbohydrate
Visually pleasing for every occasion

Instructions

Place the eggs in a single layer in a saucepan and cover with cold water.

Bring the water to a rolling boil over high heat, then remove the pot from the heat and cover.

Let the eggs sit in the hot water for 12 minutes, then transfer to an ice bath.

While the eggs are boiling, cook the bacon in the oven at 400°F for 15-18 minutes until crispy.

Once the eggs are cool, peel them and slice in half lengthwise.

Scoop out the yolks and place them in a bowl.

Add mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper to the egg yolks, then mash until smooth.

Fold in half of the chopped bacon bits, reserving the rest for garnish.

Transfer the yolk mixture into a piping bag and pipe into the egg whites.

Sprinkle remaining bacon bits on top and dust with smoked paprika.

Chill in the refrigerator for at least 30 minutes before serving.

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Snacks & Appetizers Gluten Free Party Eggs

Smoked Paprika Deviled Eggs: Creamy Filling with Crispy Bacon Bits

By Mason BrooksSep 20, 2026

Servings

Jump to recipe

Why you'll love this recipe

Easy to make ahead of time for serving to guests.
Smoky and creamy taste, crunchy texture
Uses simple, common ingredients
Naturally gluten-free and low-carbohydrate
Visually pleasing for every occasion

Ingredients

Servings4

•12 large eggs (hard-boiled)
•½ 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.