Appetizers are great to bring to barbeques during the summer, and one of the best is deviled eggs. These deviled eggs are smokey and spicy enough to be a real devil of an egg!
- 12 eggs, at room temperature
- ½ cup (125ml) mayonnaise
- 1 teaspoon (5ml) mustard
- 1 tablespoon (15ml) smoked paprika, plus some for dusting on top of finished eggs
- ½ teaspoon (2ml) salt
- Hot sauce to taste
Time required 30 minutes
Difficulty level 3
Cost of ingredients 5 USD
Place eggs in a pan just large enough to hold them in one layer on the bottom. The less room they have to bounce around in, the better. Pour just enough water to cover the eggs completely. Cover the pan and bring to a boil.
When water is at a steady boil, remove the cover and let the eggs simmer for about 12 minutes. Remove from heat and run cold water over the eggs in the pan to cool them. Remove shell by rolling on a flat surface and pressing lightly as you roll. Rinse the eggs and place aside.
Take an egg and slice it length wise down the middle and remove the yolk, using a teaspoon can help free it from the white. Place the yolk in a medium sized bowl and the white halves on a plate with the hole side up.
Repeat until all eggs are done. If by chance an egg is broken, place the white and the yolk into the yolk bowl.
Using the back of a fork, mash up the yolks into a paste. Add mayonnaise, mustard, paprika, salt and hot sauce and mix well. Using a teaspoon, scoop a bit of the filling into each half of the egg whites. Dust with paprika when done.
If not using the eggs right away, wait to peel them until the day you’ll be using them as they can go bad much quicker without their shell.
Photo by Andrew Scrivani