Just in Time for Halloween! Devilish Deviled Eggs

Deviled Eggs Recipe Smoked Sea Salt | The Spicy Bee
Ho hum…
What a slow week. You know it’s a long day when your only form of entertainment is watching “How it’s Made” on the Discovery Channel (they’re making fortune cookies! Oh–my life).
Halloween is only a few weeks away and although we probably won’t host anything (with moving and all), I know you very well may be attending or hosting a great Halloween get-together! I made these devilish deviled eggs back in the summer for a birthday party/dinner and they all were gobbled up. It’s my hopes you have just as much success with them 😀

Devilish Deviled Eggs

  • 1 dozen eggs
  • 1/3 cup mayonaise or veganaise
  • 1 T dijon mustard (or to taste)
  • 3/4 t smoked paprika
  • 1 T (+more to tast) Applewood Smoked Himalayan Sea Salt
  • Pepper to taste

Now I know you’re going to ask, “WHERE ON EARTH do you find  Applewood Smoked Himalayan Sea Salt?!” Well…if you’re located in the pacific northwest I can help you! I got both the smoked paprika and the sea salt in the bulk section at our local New Seasons. If you’re anywhere else in the world…Amazon? Whole Foods may carry it in the cheese and specialty section–it’s worth a look. If you absolutely cannot find it, I’m sure regular sea salt will do alright.

Lightly place your eggs in a pan that allows them to sit flat on the bottom. I don’t like crowding my eggs so to cut down on boiling time time I only let the water just cover the eggs. Keep an eye on them until boil, making sure to gently stir occasionally to try and keep the yolk in the center of the egg (makes for prettier deviled eggs). Allow to boil for 1 minute then cut the heat, move the eggs to a cold burner and cover completely for 13 minutes. Once 13 minutes is up, drain the hot water from the pot and replace with as cold water as possible (I usually throw in some ice for good measure) and let cool for 3-5 minutes. Peel your eggs under cool running water; cut lengthwise through the egg, removing the yolks and placing them in a bowl.

In your bowl, combine yolks with mayo, smoked paprika, mustard, salt and pepper. It’s important to salt just UNDER your taste because you will be topping it with salt too. Mix thoroughly. Now for the fun part–you can use an icing bag or a spoon to rejoin the yolk mixture with the egg white halves. You can use the back of a wet spoon to smooth out the tops of the yoke mix if that’s the look you’re going for (wetness keeps the yolk from sticking to your tool). Sprinkle the smoked sea salt and some extra smoked paprika on top. One of my mistakes was finding a baggie to pipe the yolk into the egg with–I grabbed a sandwich bag, which has gathered corners! This resulted in very brainy looking eggies (which is not what I was going for but what you might be going for if you’re entertaining for Halloween!)

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  • Reply Jenni Bost October 10, 2012 at 12:48 am

    Oh my those look awesome. You should TOTALLY bring them to my place for our Halloween/ Housewarming Potluck Shin-dig thing. I’ll send you an invite!

    Anyways, Great tips on boiling eggs. I mess mine up ALL the time.

  • Reply Megan October 10, 2012 at 3:12 am

    Those look so delicious! Looks like I need to pick up some eggs.

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