Deviled eggs with smoked paprika and capers

Name: Deviled eggs with smoked paprika and capers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 large egg; 2 tsp mayonnaise; 0.5 tsp dijon mustard; 0.5 tsp smoked paprika; 1 pinch of salt and pepper; 1 pinch bottarga (roe of gray mullet or tuna, optional); 2 salted capers

The deviled eggs are a tasty American appetizer. The eggs are cooked until they become hard boiled and then filled with a soft creamy filling made of egg yolk mixed with mayonnaise and spices. Today I would like to show you 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

Delicious deviled egg appetizer with smoked paprika and capers. Cold appetizer recipe with eggs.

Course Appetizer, finger food

Cuisine gluten free, lactose free, pescetarian recipe

Keyword appetizer idea, appetizer with eggs, cold appetizer, Easter

Prep Time 5

Cook Time 10

Total Time 15

Servings person

Calories 111kcal

Ingredients

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

Instructions

Instructions deviled eggs

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 mayonnaise, smoked paprika and mustard. Blend everything until smooth and creamy.
Helping yourself with a spoon or piping bag, pour the cream into over the egg whites.
Garnish with some capers and a pinch of bottarga or smoked paprika.