Deviled Eggs with a Twist

🕒 Prep: 15 min
🔥 Cook: 12 min
🍽 Serves: 6
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Welcome to your new favorite appetizer: Deviled Eggs with a Twist. These are not your grandma's classic deviled eggs; they have a smoky, savory kick thanks to crispy bacon and smoked paprika. Perfect for gatherings or as a delightful snack!

Ingredients for Deviled Eggs with a Twist

Eggs are the star of the show, providing a creamy canvas for the filling. Mayonnaise adds richness and a smooth texture to the yolk mixture, while Dijon mustard brings a tangy sharpness that cuts through the creaminess. Smoked paprika gives a subtle smokiness, enhancing the bacon's flavor. Speaking of which, bacon adds a savory, crispy contrast. Finally, chives offer a hint of freshness and color.

Tips & Tricks

  • Use older eggs if possible; they're easier to peel.
  • For a creamier filling, add a splash of heavy cream to the yolk mixture.
  • Chill the eggs thoroughly before peeling to prevent the whites from tearing.

Serving Suggestions

These deviled eggs are perfect as a party appetizer or a savory addition to a brunch spread. Pair them with a crisp white wine or a refreshing iced tea. They also complement a charcuterie board beautifully.

Frequently Asked Questions

Can I make these in advance?
Yes, prepare them up to a day ahead and store in the fridge. Add garnishes just before serving.
Can I use turkey bacon?
Absolutely, turkey bacon works well as a lighter alternative.
What if I don't have smoked paprika?
You can substitute regular paprika, but consider adding a tiny dash of liquid smoke for flavor.

Deviled Eggs with a Twist Recipe Walkthrough

Start by placing 12 large eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat and cover it with a lid. Let the eggs sit in the hot water for exactly 12 minutes; this ensures they cook through without overcooking.

While waiting, prepare a bowl of ice water. Once the 12 minutes are up, transfer the eggs to the ice water bath for about 5 minutes. This cooling step is crucial as it stops the cooking process and makes peeling easier.

After the eggs are cooled, gently tap them on a hard surface to crack the shell, then peel them carefully. Slice each egg in half lengthwise. Scoop out the yolks with a spoon and place them in a bowl.

Using a fork, mash the yolks until crumbly. Add 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1/4 teaspoon of smoked paprika into the yolks. Mix until the filling is smooth and creamy.

Fold in the crumbled bacon and 2 tablespoons of chopped chives. Taste your mixture, then season with salt and pepper as needed. For a neat presentation, you can either spoon or pipe the yolk mixture back into the egg white halves.

Finish by garnishing with extra chives and a light sprinkle of smoked paprika. Serve chilled or at room temperature.

Why You'll Love This Recipe

  • Quick and easy to prepare, even for beginners.
  • Bold flavors with a bacon and smoked paprika twist.
  • A crowd-pleaser at parties and picnics.
  • Beautiful presentation with minimal effort.

Ingredients

12 large eggs
1/2 cup mayonnaise
1 tbsp Dijon mustard
1/4 tsp smoked paprika
3 slices cooked, crispy bacon, crumbled
2 tbsp fresh chives, chopped
Salt and pepper to taste

Step-by-step Instructions

1. Place the eggs in a saucepan and cover them with cold water.
2. Bring the water to a boil, then remove the saucepan from heat and cover it. Let it sit for 12 minutes.
3. Remove the eggs and transfer them to a bowl of ice water for 5 minutes.
4. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
5. Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, and smoked paprika until smooth.
6. Stir in the bacon bits and chives, and season with salt and pepper to taste.
7. Spoon or pipe the yolk mixture back into the egg white halves.
8. Garnish with additional chives and a light sprinkle of smoked paprika before serving.

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