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.