Paprika Lovers Deviled Eggs Recipes

PAPRIKA LOVER'S DEVILED EGGS

Steps:

• Carefull cut eggs in half lengthwise.
• Remove egg yolks, place in a small bowl and set aside.
• Place egg whites on a serving plate and sprinkle with 1/4 teaspoon paprika. Set aside.
• Mash yolks well.
• Add mayonnaise, mustard, horseradish, Worcestershire sauce, garlic, Old Bay seasoning, and 1/4 teaspoon paprika.
• Blend well.
• Stir in bacon and capers.
• Spoon mixture into egg whites.
• Sprinkle with remaining paprika.

LABNE DEVILED EGGS WITH PAPRIKA AND GINGER

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.

SMOKY RED DEVIL EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
• Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
• Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.
• Spoon yolk mixture into whites and dust with paprika.