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Elevated Deviled Eggs with Smoked Paprika and Pickle Juice

This recipe transforms classic deviled eggs into a bold, flavorful appetizer by experimenting with unexpected ingredients like smoky paprika, pickle juice, and fresh herbs. The eggs are boiled to perfection, halved, and filled with a creamy, tangy mixture that is both vibrant and visually appealing, finished with a sprinkle of paprika for a smoky aroma and striking color.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs preferably fresh or at least a week old
  • 3 tablespoons mayonnaise full-fat, tangy preferred
  • 1 teaspoon Dijon mustard adds sharpness
  • 1 teaspoon pickle juice briny and tangy
  • 1/4 teaspoon smoked paprika for sprinkling on top
  • 2 tablespoons chopped chives or parsley for garnish and freshness
  • to taste Salt and freshly ground pepper adjust to preference

Equipment

  • Small saucepan
  • Slotted spoon
  • Mixing bowl
  • Piping bag or plastic bag
  • Plate

Method
 

  1. Place the eggs in a small saucepan and cover them with cold water, ensuring the water is about an inch above the eggs. Bring the water to a gentle boil over medium heat, listening for a soft bubbling sound.
  2. Once boiling, turn off the heat, cover the pan, and let the eggs sit undisturbed for 9 minutes to achieve perfectly set yolks.
  3. Transfer the eggs carefully to an ice bath using a slotted spoon. Chill for at least 10 minutes to stop the cooking process and make peeling easier.
  4. Gently tap each egg on a hard surface to crack the shell, then peel under cold running water, ensuring a smooth, unbroken surface for each egg.
  5. Slice the peeled eggs in half lengthwise with a sharp knife and carefully scoop out the yolks into a mixing bowl, keeping the whites intact.
  6. Mash the yolks with a fork until smooth, then add the mayonnaise, Dijon mustard, pickle juice, a pinch of salt and pepper. Mix until creamy and well combined.
  7. Fill a piping bag or a plastic sandwich bag with the yolk mixture, snip off the tip, and pipe the filling into each egg white half, mounding it slightly.
  8. Arrange the filled eggs on a serving plate and sprinkle with smoked paprika for a smoky aroma and vibrant color.
  9. Sprinkle chopped chives or parsley over the top for freshness. Let the eggs sit at room temperature for 10 minutes to meld flavors before serving.

Notes

For the best peeling experience, use eggs that are about a week old. Adjust seasoning to taste, and feel free to experiment with additional herbs or hot sauce for extra flair.