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Smoked Deviled Eggs

Smoked Deviled Eggs - recipe card
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Smoked deviled eggs take the classic appetizer to a new level with a subtle smokiness from smoked paprika and a hint of liquid smoke. The filling is creamy and tangy, with a perfect balance of mayonnaise, mustard, and spices. Each bite is a flavor explosion that will impress your guests.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon smoked paprika, plus more for garnish
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon liquid smoke (optional, for extra smokiness)
  • 2 tablespoons finely chopped fresh chives, for garnish

Instructions

  1. Place the eggs in a single layer in a medium saucepan and add cold water to cover by 1 inch. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 10 minutes. This gentle simmering prevents the eggs from cracking and ensures evenly cooked yolks.
  2. While the eggs cook, prepare an ice water bath in a large bowl. After 10 minutes, use a slotted spoon to transfer the eggs to the ice bath and let them cool for 5 minutes. This stops the cooking process and makes peeling easier.
  3. Peel the eggs under cool running water, starting at the wide end where the air pocket is. Gently tap the egg on the counter to crack the shell, then roll it between your hands to loosen the shell. Peel carefully, then pat dry with paper towels.
  4. Slice each egg in half lengthwise with a sharp knife. Use a small spoon to gently remove the yolks into a medium bowl, taking care not to tear the egg whites. Arrange the egg white halves on a serving platter.
  5. Mash the yolks with a fork until they are fine and crumbly. Add the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, pepper, and liquid smoke if using. Mix until smooth and creamy, ensuring no lumps remain.
  6. Taste the filling and adjust seasoning if needed. For a smoother texture, you can press the filling through a fine-mesh sieve or blend in a small food processor.
  7. Transfer the filling to a piping bag fitted with a star tip, or use a resealable plastic bag with the corner snipped off. Pipe the filling into the egg white halves, filling each cavity generously.
  8. Alternatively, use a spoon to mound the filling into the whites. For a rustic look, simply spoon the filling in and swirl with a fork.
  9. Garnish each deviled egg with a light sprinkle of smoked paprika and a pinch of chopped chives. For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  10. Serve chilled. These smoked deviled eggs are best enjoyed the same day they are made, but can be refrigerated for up to 24 hours.

Notes

Storage: Store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the filling may separate and the egg whites become watery. To make ahead, prepare the filling and egg whites separately up to 1 day in advance, then assemble before serving. For reheating, enjoy cold; do not heat.

Nutrition

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Find it online: https://inagartencooks.com/smoked-deviled-eggs-recipe/