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Smokey & Savory Deviled Eggs

Diced Pickles and Smoked Paprika take this traditional favorite to a whole new level of flavor

Smokey & Savory Deviled Eggs


6 large eggs
2 tablespoons mayonnaise
1 teaspoon mustard powder or Dijon mustard
2 tablespoons finely chopped dill pickles
1/2 teaspoon smoked paprika, plus extra for garnish
Salt and pepper to taste
Chopped fresh chives or parsley for garnish

Boil the Eggs:

Choose a saucepan that will fit all eggs in a single layer and add enough water to cover them.
Place the saucepan over medium-high heat and bring the water to a boil.
Once boiling, add the eggs and reduce the heat to a slow rolling boil and cook for 13 minutes.
After cooking, transfer the eggs to a bowl of ice water to cool for a few minutes. This makes them easier to peel. Once cooled enough to handle safely Peel and Cut the Eggs:

Gently tap each egg on a hard surface to crack the shell, then peel the eggs. If you have backyard chickens save the shells and feed them back to your girls.
Cut the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a separate bowl.

Prepare the Filling:

Mash the egg yolks with a fork until they are crumbled.
Add the mayonnaise, mustard, chopped dill pickles, smoked paprika, salt, and pepper to the egg yolks. Mix well until the mixture is smooth and creamy.

Fill the Egg Whites:

Using a spoon or a piping bag, fill the egg white halves with the yolk mixture. You can also use a zip-top bag with a corner cut off if you don't have a piping bag.


Sprinkle a pinch of smoked paprika over each deviled egg for extra flavor and a pop of color.
Optionally, garnish with chopped fresh chives or parsley for added freshness.

Arrange the deviled eggs on a serving platter and serve them immediately. They can be served chilled or at room temperature.

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