Deviled Eggs

Easter Deviled Eggs Recipe
Plate by Roger Baumann. Photo by Marta Bartolomei Edmonds.
The Easter egg hunt is for children, but deviled eggs are for adults. After the egg hunt is done and the children are playing, scoop up those decorated Easter eggs and have yourself a deviled egg feast.
Deviled eggs are a quick, easy, and delicious appetizer perfect for a dinner party. You can boil the eggs a day before serving, whip up the filling the morning of the party and fill and garnish right before the guests arrive.
The recipe I share with you today is a very basic recipe. I add the wasabi powder to give the filling some punch, but you can get creative with the garnish. What about some fresh chopped chives, dill or even some finely diced applewood smoked bacon? The one garnish I do not compromise on is the smoked paprika. It is an absolute requirement for my deviled eggs. The smoky sweet pepper compliments the creamy spicy filling so well.
Deviled Eggs with Wasabi and Smoky Paprika
6 boiled eggs, at room temperature
1/4 cup mayonnaise
1 tablespoon dijon mustard
pinch of salt
1/2 teaspoon wasabi powder
smoked Spanish paprika (pimentón)
1. Cut the boiled eggs in half and carefully remove the egg yolks onto a medium bowl. Add mayonnaise and dijon mustard and mash the ingredients with a fork until the are a light, smooth and creamy paste. Add salt to taste and stir to incorporate.
2. Scoop a heaping teaspoon of filling into each egg cavity. Use a fine wire-mesh sieve to dust each egg with wasabi powder. Garnish with a pinch of smoked paprika.
Makes 6 deviled eggs.

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