Description
These deviled eggs feature a creamy, smoky filling enhanced by tangy pickled red onions, creating a unique and crowd-pleasing appetizer perfect for any occasion.
Ingredients
Scale
- 6 large eggs, hard-boiled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika, plus extra for garnish
- 1/4 teaspoon salt
- Pinch of freshly ground black pepper
- 1/2 small red onion, thinly sliced
- 1/2 cup white vinegar
- 1 tablespoon sugar
- 1/2 cup water
- Optional garnish: fresh parsley or chives, finely chopped
Instructions
- Place 6 large eggs in a saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover the pan. Let the eggs sit for 10-12 minutes.
- While eggs are cooking, combine 1/2 cup white vinegar, 1 tablespoon sugar, and 1/2 cup water in a small saucepan. Warm just until sugar dissolves—do not boil. Place thinly sliced 1/2 small red onion into a jar or bowl and pour the warm pickling liquid over. Let sit at room temperature for at least 15 minutes or refrigerate to pickle longer.
- Drain hot water from eggs and immediately place them in an ice bath or under cold running water for 5 minutes. Gently crack and peel shells, then slice each egg in half lengthwise.
- Scoop out the yolks into a medium bowl. Mash yolks with a fork until smooth. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, 1/4 teaspoon salt, and a pinch of black pepper. Mix well until creamy and evenly blended.
- Spoon or pipe the yolk mixture into the egg white halves.
- Drain pickled onions from liquid and scatter small pieces atop each deviled egg half. Add a light dusting of smoked paprika and optional parsley or chives for color.
- Refrigerate the deviled eggs for at least 20 minutes before serving to allow flavors to meld and filling to firm up slightly.
Notes
Use a piping bag or zip-top bag with the corner snipped for a cleaner presentation. Timing the eggs carefully prevents overcooking and chalky yolks. Pickled onions can be made ahead or bought. For dairy-free, substitute mayonnaise with vegan mayo. If smoked paprika is unavailable, use regular paprika with a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 120
- Fat: 9
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 7
Keywords: deviled eggs, smoked paprika, pickled red onion, appetizer, party snack, easy recipe, creamy filling