Deviled eggs with smoked paprika and capers

The deviled eggs are a tasty American appetizer. The eggs are cooked until they become hard boiled and then you prepare a soft creamy filling made of egg yolk mixed with mayonnaise and spices. Today I would like to show my version of deviled eggs with a strong scent of smoked paprika which I think fits perfectly with this delicious appetizer.

This egg appetizer is:

  • fast and easy
  • delicious
  • with creamy filling
  • perfect Christmas or Easter recipe

Deviled eggs with smoked paprika and capers

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: antipasto, finger food

Cuisine: gluten free, lactose free

Yield: for 1 person

Deviled eggs with smoked paprika and capers


  • 1 large egg
  • 2 tsp mayonnaise
  • 0.5 tsp dijon mustard
  • 0.5 tsp smoked paprika
  • pinch of salt and pepper
  • pinch bottarga (roe of gray mullet or tuna, optional)
  • 2 salted capers


about 5 min waiting time


To make hard-boiled eggs. Put the room temperature eggs in a pot, cover with water and bring to a boil. Lower the flame slightly and cook for 8 minutes. After this time turn off the heat and put your eggs immediately in cold water for about 5 minutes. This will stop the cooking process. Remove the shell and cut the eggs in half longwise.

Gently remove the yolk and place it in a food processor along with the mayonnaise, paprika and mustard. Blend everything until smooth and creamy.

Helping yourself with a spoon or piping bag, pour the cream into the egg whites. Garnish with a capers and a pinch of bottarga or smoked paprika.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

Deviled eggs with smoked paprika and capers
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