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Paprika Lover's Deviled Eggs

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“These can be eaten right away, but are best if chilled for several hours first.”
READY IN:
10mins
SERVES:
6
YIELD:
12 pieces
UNITS:
US

Ingredients Nutrition

  • 6 hard-boiled eggs
  • 34 teaspoon smoked paprika, divided
  • 14 cup mayonnaise (more or less, depending on how dry your egg yolks are)
  • 1 teaspoon Dijon mustard
  • 34 teaspoon prepared horseradish
  • 12 teaspoon Worcestershire sauce
  • 12 teaspoon granulated garlic
  • 14 teaspoon Old Bay Seasoning (or your favorite seasoned salt)
  • 3 slices cooked bacon, crumbled
  • 1 teaspoon capers

Directions

  1. Carefull cut eggs in half lengthwise.
  2. Remove egg yolks, place in a small bowl and set aside.
  3. Place egg whites on a serving plate and sprinkle with 1/4 teaspoon paprika. Set aside.
  4. Mash yolks well.
  5. Add mayonnaise, mustard, horseradish, Worcestershire sauce, garlic, Old Bay seasoning, and 1/4 teaspoon paprika.
  6. Blend well.
  7. Stir in bacon and capers.
  8. Spoon mixture into egg whites.
  9. Sprinkle with remaining paprika.

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