Smoky Deviled Eggs

See my updated version HERE!!
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Deviled eggs… easy, simple, and the perfect finger-food for any gathering.  Of course they’re made during Easter a lot to stick with the whole egg theme, but there’s no reason they can’t be had other times of the year.  I hadn’t made, or eaten any really, for a really long time.  I kinda forgot how much I liked them I guess.  But yumm, I’m back on the deviled egg wagon.  Plus, there are sooo many ways to make them- spicy, smoky, sweet, salty… choose your fixings and dig in.  I went the smoky route with these… I’m kind of obsessed with smoked paprika.   It adds a nice little kick to these super simple and easy eggs.

Makes 30

INGREDIENTS

15 eggs

1/4 cup mayo

1/2 tbsp yellow mustard

salt and pepper, to taste

dried dill, smoked paprika, and fresh chives for garnish

DIRECTIONS

In a large pot, hard boil the eggs

(place them in a large pot of water, turn heat to high and boil,

and then turn heat to low and let cook about 10 minutes)

Rinse eggs under cold water

Peel shells off, making sure to not break the egg

Cut eggs in half

Remove the yolks and place in a large bowl

They should pretty much just fall out with a little nudge

In the bowl, mix together the cooked yolks, mayonnaise, and mustard until smooth

Sprinkle in salt and pepper, to taste

Place yolk filling in a zip lock bag and snip off the end of one corner with scissors

This will allow you to squeeze the filling into each egg easily and with making a mess

Evenly fill each egg

The filling should make just enough for all egg halves

Cut chives into little piece, about 1/4 to 1/2 inch each

Sprinkle each egg half lightly with dried dill and smoked paprika

Top with chives and done!!

Good luck not eating them all while making… I couldn’t help myself 😉