Smoky Deviled Eggs with Paprika and Chives

Steps

1. Step 1

   Bring a large saucepan of water to a full boil over high heat, deep enough to cover the eggs by an inch. Lower the eggs in gently with a spoon, reduce the heat so the water simmers briskly, and cook 12 minutes.

   12 min

   • 12 large eggs
2. Step 2

   While the eggs cook, lay the bacon in a cold skillet and cook over medium heat, turning now and then, until deep brown and crisp, 8 to 10 minutes. Drain on paper towels, then crumble into small pieces.

   10 min

   • 6 slices bacon
3. Step 3

   Transfer the cooked eggs to a bowl of cold water and let sit until cool enough to handle, about 5 minutes. Tap each egg all over to crack the shell and peel under running water. Pat dry.

   5 min, hands-off

   • 12 large eggs
4. Step 4

   Halve each egg lengthwise with a thin knife, wiping the blade between cuts. Pop the yolks into a medium bowl and set the whites cut side up on a platter.

5. Step 5

   Mash the yolks with a fork until fine and crumbly, then add the mayonnaise, Dijon, vinegar and 1 tsp of the smoked paprika. Whip with the fork (or a small whisk) until completely smooth, about 1 minute. Season with salt and pepper and taste it: it should be tangy and well salted.

   5 min

   • 1/2 cup mayonnaise
   • 2 tsp Dijon mustard
   • 2 tsp white wine vinegar
   • 1 tsp smoked paprika
   • salt
   • black pepper
6. Step 6

   Scrape the filling into a piping bag or a zip-top bag with a corner snipped off, and pipe it into the egg whites, mounding it slightly. (A spoon works fine too.) Chill until serving, up to 1 day.

7. Step 7

   Just before serving, scatter the crumbled bacon and chives over the eggs and dust with the remaining 1/4 tsp smoked paprika.

   • 6 slices bacon
   • 1/4 tsp smoked paprika
   • 2 tbsp fresh chives

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026