Smoky Red Devil Eggs

By Melissa Clark

Updated May 23, 2019

  • Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
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Total Time
45 minutes
Rating
4(1,079)
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Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.

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Ingredients

Yield:24 deviled eggs

  • 12 large eggs

  • 1 fat garlic clove, minced

  • ¼ teaspoon kosher salt, more to taste

  • ½ cup mayonnaise

  • 2 tablespoons tomato paste

  • 2 teaspoons red wine vinegar, more to taste

  • ¼ teaspoon freshly ground black pepper

  • ¼ teaspoon hot smoked paprika, more to taste and for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 95 milligrams cholesterol; 71 calories; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 74 milligrams sodium; 3 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.

  3. Step 3

    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.

  4. Step 4

    Spoon yolk mixture into whites and dust with paprika.

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Ratings

4 out of 5
1,079 user ratings
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Comments

JimF

A better way to hard boil eggs, especially really fresh eggs, is to steam them for exactly 13 minutes. The shells practically fall off by themselves.

Marina

A nice, twist on a classic. Instead of tomato paste and garlic, I added some of the sauce from a can of chipotle chiles in adobo and a chopped chipotle chile. Smokey and spicy!

Petaltown

That is by far the best way to hardboil eggs. Two tips: it's best to use eggs that are not real fresh. I buy the eggs a week or so before hardboiling them. Fresh eggs are a real pain to peel, leaving bits of membrane and shell. With eggs that are a week old, the shells will slip off and you'll have a perfect smooth & slippery egg. I also like to give the eggs a very gentle careful stir while they're cooking to help keep the yolks centered.

Brenda

Quick way for smashing and preparing the yolks is to place yokes in a plastic reclosable bag. Then other ingredients and smash with hands to mix. Snip off end of bag and pipe into the egg whites. Easy, easy

KateB

Made these for Labor Day for a Mediterranean-inspired feast. The hot of the party of 7 adults. Everyone went back for more, and wondered what made them red. Wouldn't make any other deviled egg now - they were that good.

G. Christensen

Delicious. My five-year-old son and I made this together which made it fun, as well. We had a nice picante, smoky Paprika that added a nice edge.

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