Smoky Paprika Chipotle Deviled Egg Recipe

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There is something about this classic appetizer I can never resist! The combination of creamy, smoky filling and soft egg white, always keeps me coming back for seconds. 

Ingredients

6 large hard-boiled eggs, shells removed
1 teaspoon white wine vinegar
3 tablespoons mayonnaise (Helllman's)
1 teaspoon Dijon Mustard

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
5 minutes
Cook Time: 
25 minutes
Refrigeration Time: 
1 hour
Total Time: 
1 hour, 30 minutes
Serving size: 
6

Directions

1. Place raw eggs into a saucepan, cover with water and bring to a boil. Remove from heat, cover and rest for 12 minutes.
2. Crack the egg shells and carefully peel. rinse under cool water. Gently dry with paper towels.
3. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
4. Add the Smoky Paprika Chipotle, vinegar, mayonnaise, salt, and pepper to the yolks. Mash with the back of a fork until fully mixed.
5. Add the filling to a zip top bag. Cut one of the corners and pipe the mixture into the egg white shells.
6. Refrigerate for up to 24 hours.

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Recipe Tip:
In a pinch, buy pre-hardboiled eggs.

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