Best 3 Deviled Eggs With Dill And Smoked Paprika Recipes

**Deviled Eggs with Dill and Smoked Paprika: A Delightful Appetizer for Any Occasion**

Deviled eggs are a classic appetizer that is always a hit at parties and gatherings. They are easy to make and can be customized to your liking. This recipe for deviled eggs with dill and smoked paprika is a delicious twist on the traditional recipe. The dill adds a fresh, herbaceous flavor, while the smoked paprika adds a touch of smokiness. These deviled eggs are sure to be a hit with your guests.

In addition to the classic deviled eggs with dill and smoked paprika, this article also includes recipes for:

* **Deviled Eggs with Bacon and Chives:** These deviled eggs are topped with crispy bacon and chives for a savory and satisfying appetizer.
* **Deviled Eggs with Crab and Old Bay Seasoning:** These deviled eggs are filled with a creamy crab salad and seasoned with Old Bay seasoning for a seafood-inspired appetizer.
* **Deviled Eggs with Avocado and Sriracha:** These deviled eggs are filled with a creamy avocado mixture and topped with sriracha for a spicy and flavorful appetizer.

No matter what your taste, there is a deviled egg recipe in this article that you will enjoy. So next time you are looking for an easy and delicious appetizer, give one of these recipes a try.

Here are our top 3 tried and tested recipes!

GARLIC-DILL DEVILED EGGS

Garlic-Dill Deviled Eggs image

In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. -Kami Horch, Calais, Maine

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

12 hard-boiled large eggs
2/3 cup mayonnaise
4 teaspoons dill pickle relish
2 teaspoons snipped fresh dill
2 teaspoons Dijon mustard
1 teaspoon coarsely ground pepper
1/4 teaspoon garlic powder
1/8 teaspoon paprika or cayenne pepper

Steps:

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.

Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 81mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

SMOKED SALMON DEVILED EGGS

Smoked Salmon Deviled Eggs image

These go quickly at gatherings, so be sure to put some to the side for yourself! The smoked salmon flavor blends beautifully with the egg, and the dill adds just a hint of cool spice.

Provided by wontonsushi

Categories Appetizers and Snacks 100+ Deviled Egg Recipes

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

6 eggs
1 ounce smoked salmon, finely chopped
1 tablespoon mayonnaise
1 ½ teaspoons fresh lemon juice
1 ½ teaspoons prepared yellow mustard
1 teaspoon dried dill weed
½ teaspoon salt
1 pinch ground black pepper
¼ teaspoon dried dill weed, for garnish
1 pinch paprika, for garnish

Steps:

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
Carefully cover with plastic wrap and refrigerate until serving.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 0.5 g, Cholesterol 93.5 mg, Fat 3.5 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 203.8 mg, Sugar 0.2 g

LABNE DEVILED EGGS WITH PAPRIKA AND GINGER

Labne Deviled Eggs with Paprika and Ginger image

To give traditional deviled eggs even more flavor, sprinkle the bland egg whites with spices, too. It's as striking visually as it is taste-wise.

Provided by Lior Lev Sercarz

Categories cookbooks Spice Egg Boil Appetizer Paprika Ginger

Number Of Ingredients 11

Ingredients

Main spice blend:
¾ tsp. yellow mustard seeds (4 grams)
½ tsp. black peppercorns, preferably Tellicherry (2 grams)
1 tsp. ajowan (1 gram)
½ tsp. sweet paprika (1 gram)
¼ tsp. ground ginger (½ gram)
Deviled eggs:
5 large eggs
3 Tbsp. labne or plain Greek yogurt
2 tsp. extra virgin olive oil
Kosher salt

Steps:

To make the spice blend:
Finely grind the mustard seeds and peppercorns together and immediately mix with the ajowan, paprika, and ginger.
To make the deviled eggs:
Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat and then remove from the heat, cover, and let stand for 10 minutes.
Tilting the saucepan, pour out the hot water, holding back the eggs with a slotted spoon. Run cold water into the saucepan until it is cold. Cover the eggs with cold water and let sit until the eggs are completely cold. Carefully peel the eggs and cut each in half lengthwise. To get clean cuts, use a very sharp knife and wipe the blade between each cut.
Pop out the yolks and place them in a medium bowl, and set the whites on a cutting board. Smash the yolks with a fork until crumbly and add the labne, oil, 1 ¼ teaspoons of the spice blend, and a pinch of salt. Mash and stir until smooth. Season to taste with salt.
Rub some of the remaining spice blend all over the cut sides and cavities of the egg whites to coat and set them cut-side up on a serving plate. Divide the yolk mixture among the cavities and sprinkle with any remaining spice blend.
Do Ahead: The deviled eggs can be refrigerated in an airtight container for up to two days.

Tips:

Use fresh eggs. Older eggs will have a less flavorful yolk and may not peel as easily.
Hard-boil the eggs perfectly. Overcooked eggs will have a green ring around the yolk and a chalky texture. Undercooked eggs will have a runny yolk and may be unsafe to eat.
Cool the eggs quickly. Immediately place the hard-boiled eggs in an ice bath to stop the cooking process and prevent the yolks from turning green.
Peel the eggs carefully. Start by cracking the eggshell all over. Then, roll the egg between your hands to loosen the shell. Finally, peel the shell away from the egg.
Make the filling ahead of time. The filling can be made up to 3 days in advance. Store the filling in an airtight container in the refrigerator.
Pipe the filling into the eggs. Using a piping bag fitted with a star tip, pipe the filling into the egg whites. You can also use a spoon to fill the eggs.
Garnish the eggs with dill and smoked paprika. This will add a pop of color and flavor to the eggs.

Conclusion:

Deviled eggs with dill and smoked paprika are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover hard-boiled eggs. With a few simple ingredients, you can create a tasty and visually appealing dish that will impress your guests.