Smoky Paprika Chipotle Deviled Eggs

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Smoky Paprika Chipotle Deviled Eggs

A classic dish that always pops up this time of year is deviled eggs.  This version of deviled eggs gets a slightly spicy kick from Smoky Paprika Chipotle.

For this recipe you will need:

6 large hard-boiled eggs, shells removed
2 tablespoons Victoria Taylor’s Smoky Paprika Chipotle
1 teaspoon white wine vinegar
3 tablespoons mayonnaise
1 teaspoon dijon mustard
½ teaspoon salt

Cut eggs in half lengthwise and transfer yolks to bowl.   Combine Smoky Paprika Chipotle, mayonnaise, salt and pepper with yolks and mash with the back of a spoon until fully mixed.

Using a zip top bag with one corner cut off refill the egg whites with about 1 tablespoon of the mixture, mounding slightly. 

Sprinkle top with Smoky Paprika Chipotle if desired. Eggs can be made ahead of time and kept chilled until serving. 

Tips for a great hard boiled egg:  Place eggs in single layer in a pot and submerge with cold water.  Turn heat to high and bring eggs to a boil.  Once water is rapidly boiling turn off heat and cover the pot.  Let eggs sit in pot for 15 minutes for medium/large eggs and up to 20 minutes for extra large eggs.  Plunge eggs into a bowl of ice water for 10 minutes.  Crack the egg under water at the larger end where there is an air pocket.  Peel egg under lightly running cool water.

Best,      

       Victoria

 

 

 

 

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