Recipe: Devilled Eggs with Smoked Paprika and Tarragon

Here’s an idea for those leftover Easter eggs. After all the fuss in the kitchen this weekend, these came together quickly and disappeared even more quickly. I’m a big fan of smoked paprika, which goes really nicely here with the egg yolks, shallots, low-fat mayonnaise (a small repentance for the Easter brunch gluttony), mustard, and a little sprinkle of fresh tarragon. If you want to fancy the eggs up a bit, use a pastry tube to fill the eggs. I just spooned the filling right into the yolks.

 

Makes 6 devilled eggs

Preparation time: 10 minutes

 

3 hard-boiled eggs, cooled

1 teaspoon minced shallots

4 teaspoons mayonnaise

¼ teaspoon smoked paprika

½ teaspoon mustard (I used Colman’s which is hot and just a tad sweet; Dijon mustard would also be good)

Minced fresh tarragon, as garnish

Pinch Kosher salt, to taste

 

1. Cut eggs in half lengthwise. Scoop or pop out the yolks into a small mixing bowl.
   
   
2. Add shallots, mayonnaise, paprika, mustard and salt to yolks. With an electric hand mixer, blend the ingredients on medium speed until smooth and slightly lightened, about 3 minutes.
   
   
3. Lay the egg whites face up and spoon the filling into the egg white hollows.
    
4. Sprinkle with a few bits of minced tarragon.
   
   
5. Serve immediately or refrigerate.