We don't know about you, but we're definitely looking forward to some deviled eggs this Easter. We love the creaminess of yolk and mayo paired with the sharpness of white vinegar (our secret ingredient), lightly dusted with Bourbon Smoked Paprika (our other secret ingredient). It's a low maintenance crowd pleaser, so naturally we make it every occasion we can!
Smokey Deviled Eggs
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- Bourbon Barrel Bourbon Smoked Paprika
- 1/8 teaspoon salt
- Freshly ground black pepper
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 ½ inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.