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Deviled Egg Spread with Smoked Paprika

Deviled eggs can create a fair amount of anxiety. It’s the peeling that’s the problem. Experts say older eggs with more of an air pocket peel more easily, some say leave the cooked eggs in the fridge a couple of days before peeling, some say add a little vinegar to the boiling water. All we know is that when it counts, they don’t peel. Deviled Egg Spread with Smoked Paprika is the happy outcome after a fit of frustration with a bowl of broken hard-cooked eggs. Hey, you’re thinking, that’s just egg salad. So what! The smoked paprika adds the devil and makes a perfectly lovely spread for party rye or crackers.

Recipe information

  • Yield

    makes 1 1/2 cups

Ingredients

6 hard-cooked eggs, finely chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon smoked paprika, plus more for garnish
Hot pepper sauce
Kosher salt and black pepper
Sliced green onions or chives
Crackers, party rye, toasted bagels, or bagel chips

Preparation

  1. Step 1

    COMBINE the eggs, mayonnaise, mustard, paprika, and hot pepper sauce, salt, and pepper to taste in a medium bowl. Blend well.

    Step 2

    SPRINKLE with additional smoked paprika and green onions. Serve with crackers, party rye, toasted bagels, or bagel chips.

Cheater BBQ
TagsEggPaprikaHerbs & SpicesSnackStarterBreakfastBrunchLunchQuickEasy30 Minutes or LessNo-CookLabor DayCookbooks
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