Recipes Appetizers Hors d'oeuvres Deviled Eggs Smoky Deviled Eggs 4.0 (1,744) Add your rating & review Smoky Spanish pimentón makes these eggs distinctive. It is available at specialty food stores. Plus: More Appetizer Recipes and Tips By Ashley Christensen Ashley Christensen A culinary celebrity, Ashley Christensen is an American chef, author, and restaurateur. Her hospitality group, AC Restaurants, operates Poole's Diner, Fox Liquor Bar, Beasley's Chicken + Honey, Death & Taxes, Poole'side Pies, and AC Events in Raleigh, North Carolina. Food & Wine's Editorial Guidelines Updated on February 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Robert Wright Total Time: 35 mins Yield: 8 Ingredients 1 dozen large eggs Ice cubes 1/4 cup plus 2 tablespoons crème fraîche 3 tablespoons mayonnaise 3 tablespoons finely chopped cornichons 2 tablespoons finely chopped red onion Salt and freshly ground black pepper Freshly ground white pepper 1/2 teaspoon pimentón Directions In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Add ice cubes to the pan and let stand until the eggs are cool. Drain and peel the eggs. Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper. Arrange the egg-white halves cut side up on a serving plate. Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture. Sprinkle with the pimentón and serve. Make Ahead The deviled eggs can be refrigerated overnight. Sprinkle with pimentón just before serving. Suggested Pairing Rosé Champagne in the rich and smoky rather than the sweet style will match the smoky pimentón. Rate it Print