A dash of smoked paprika adds a nice smoky flavor. They are creamy, delicious, and ready in 20 minutes! I could eat these eggs every single day and never tire of them! They are so delicious and creamy. The hot pepper sauce and cayenne give them a wonderful kick, and the smoked paprika serves a double purpose - it makes the eggs prettier while adding a layer of irresistibly smoky flavor.
Ingredients
Recipe Card
Hard-boiled eggs: For this recipe, the yolks should be fully cooked. So, if you follow this guide for how to cook hard-boiled eggs, leave the eggs in hot water for 12-14 minutes. Mayonnaise: I prefer mayonnaise made with avocado oil. Mustard: I recommend Dijon mustard, which is creamier and less vinegary than yellow mustard. Hot pepper sauce: It can be as mild or as potent as you like. Some pepper sauces are more vinegary than hot, while some have considerable heat. So use what you like! To season: Kosher salt, garlic powder, cayenne pepper, and smoked paprika.
You start by slicing each egg in half lengthwise. Remove the yolks, place them in a bowl, and mash them with a fork. Mix the mashed yolks with mayonnaise, mustard, hot sauce, salt, garlic powder, and cayenne pepper. Spoon the creamy yolk mixture back into the egg whites. Sprinkle the eggs with smoked paprika and serve. I often make a big platter with these eggs, prosciutto-wrapped mozzarella, spinach artichoke dip, mini cheese balls, and jalapeno poppers. I add a few fresh-cut veggies and quick pickles, and everyone’s stuffed by the time dinner is served. 🙂
