Easy appetizer recipe
Creamy Spiced Deviled Eggs With Paprika & Herbs
This creamy deviled egg recipe recreates the preparation shown in the supplied cooking video. The eggs are hard-boiled, cooled in ice water, peeled, separated, and filled with a rich seasoned yolk mixture.
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Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon pomegranate molasses or balsamic glaze
- 1/2 teaspoon paprika
- 1/4 teaspoon dried dill or parsley
- 1/4 teaspoon fine salt, or to taste
- 1/8 teaspoon black pepper
- Optional: cayenne, Aleppo pepper, chopped parsley, dill or chives
1. Hard-Boil the Eggs
Place the eggs in a saucepan and cover them with cool water. Bring the water to a boil. Cover the pan, remove it from direct heat and let the eggs stand for about 10 to 12 minutes.
Real frame extracted directly from the supplied video.
2. Cool the Eggs in Ice Water
Transfer the cooked eggs immediately to a bowl filled with cold water and ice. Allow them to cool for about 8 to 10 minutes. This stops the cooking process and makes the eggs easier to peel.
The ice bath shown in the original cooking video.
3. Peel the Eggs
Tap each egg gently to crack the shell, then peel carefully. Starting at the wider end often makes it easier to get underneath the membrane.
Peeling the cooled eggs, extracted from the supplied video.
4. Separate and Mash the Yolks
Cut each egg in half lengthwise. Carefully remove the cooked yolks and place them in a mixing bowl. Arrange the egg-white halves on a serving plate. Mash the yolks until they become fine and crumbly.
The cooked yolks are mashed before the creamy ingredients are added.
5. Add Mayonnaise and Olive Oil
Add the mayonnaise and olive oil to the mashed yolks. Stir firmly until the mixture begins to become smooth and creamy.
Real preparation frame from the uploaded video.
6. Season the Filling
Add pomegranate molasses, paprika, dried herbs, salt and black pepper. Mix until the seasonings are evenly incorporated. Taste and adjust the salt, pepper or paprika if needed.
The seasoned yolk mixture shown in the video.
7. Fill the Egg Whites
Spoon the creamy yolk mixture into the egg-white halves. For a more decorative finish, transfer the mixture to a piping bag and pipe it into each white. Sprinkle with extra paprika and fresh herbs before serving.
Recommended Amazon Kitchen Tool
OXO Good Grips 3-Piece Mixing Bowl Set
A stable mixing bowl set is useful both for the ice bath and for combining the deviled egg filling. The product photo below is loaded directly from the Amazon product listing.
Check Price on AmazonTips for Smooth Deviled Egg Filling
Mash the yolks thoroughly before adding the wet ingredients. If you want an especially silky filling, push the cooked yolks through a fine-mesh strainer. Add the mayonnaise gradually so you can control the consistency.
Flavor Variations
Smoky: replace regular paprika with smoked paprika.
Spicy: add cayenne, hot sauce or Aleppo pepper.
Mustard: add about one teaspoon of Dijon mustard.
Fresh herb: add chopped dill, parsley or chives.
Storage
Keep the finished deviled eggs covered and refrigerated. For the freshest presentation, prepare the filling and egg whites ahead of time and assemble them shortly before serving.
Quick Recipe Card
Yield: 12 deviled egg halves
Prep: about 20 minutes
Cook: about 12 minutes
Cooling: about 10 minutes
- Hard-boil six eggs.
- Cool them in an ice bath.
- Peel and halve the eggs.
- Remove and finely mash the yolks.
- Mix in mayonnaise and olive oil.
- Add pomegranate molasses, paprika, herbs, salt and pepper.
- Fill the egg-white halves.
- Garnish and refrigerate until serving.
Amazon Associate disclosure: As an Amazon Associate I earn from qualifying purchases.
