Recipe: Deviled eggs with capers and smoked paprika

Deviled egg
Deviled egg with capers and smoked paprika. Recipe: Deviled eggs with capers and smoked paprika
(Gary Friedman / Los Angeles Times)


20 minutes. 24 pieces

12 hard-boiled eggs

1/2 cup mayonnaise


1/4 cup capers; if salted, rinsed and drained

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika (pimenton de la Vera), plus more for garnish

1. Carefully peel the eggs and cut them in half lengthwise. Remove the yolks to a medium work bowl, arranging the egg whites cut-side up on a plate.


2. Use a fork to mash the yolks as smooth as possible, then add the mayonnaise, capers, cumin and smoked paprika and beat together until smooth. Taste and adjust seasoning.

3. Use a pastry bag or two small spoons to fill the cavity in each egg white with an equal amount of the yolk mixture. If necessary, smooth the tops with your fingers to create a dome and to spread the filling to fill the cavity.

4. Sprinkle the tops of the eggs with more smoked paprika. Transfer to a serving plate.


Calories 72

Protein 3 grams

Carbohydrates 1 gram

Fiber 0


Fat 6 grams

Saturated fat 1 gram

Cholesterol 96 mg

Sugar 0

Sodium 97 mg