Deviled eggs with smoked paprika and capers


The deviled eggs are a tasty appetizer of American origin. The eggs are cooked until they become hard boiled and then you create a soft cream of egg yolk mixed with mayonnaise and spices. Today I would like to propose my version of deviled eggs, with a predominant aroma of smoked paprika which I think fits perfectly with this delicious appetizer.

Deviled eggs with smoked paprika and capers
Preparation time
Cooking time
Waiting time 5m


For 1 Person(s)


  • 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

Deviled eggs with smoked paprika and capers Directions

  1. 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 put the timer 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.

    deviled eggs01
  2. Gently remove the yolk and place it in a food processor along with the mayonnaise, paprika and mustard.

    deviled eggs02
  3. Blend everything until smooth and creamy.

    deviled eggs03
  4. 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.

    deviled eggs04

Nutrition facts

(gluten free, lactose free)
Per Serving


Tuesday, 01 November 2016
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