Looking for the perfect smoky appetizer or side dish to compliment your next summer cookout, picnic, or barbecue? Well, look no further. These flavorful, smoky, and slightly sweet deviled eggs have just the right touch of honey, chili, and paprika to make them an absolutely delicious addition to your next gathering.
Deviled eggs, my go-to summer yummy meal-enhancer of choice, are a little bit more difficult this summer. First of all, there are no picnics, cookouts, or barbecues to attend, so making a batch of deviled eggs for just B.O.B. Bob and me just isn’t all that exciting. We can only eat so many of them, so I’m stuck coming up with small-batch recipes that are manageable for the two of us to plow through in a couple of days. And yes, I’ve messed up. Big time. A few weekends ago, B.O.B. Bob and I were stuck eating a batch of eggs that were so dang salty, we mine as well have been some cows in a field smacking our tongues all over a salt lick. Those eggs took a bit of effort to eat. Yes, they were still yummy, but dang, dang, dang, those suckers were salty as heck. These deviled eggs though, well these deviled eggs were yummy delicious. Totally worth eating three days straight.
Ingredients:
- 6 Extra-Large Hard-Boiled Eggs
- 1/4 Cup Mayonnaise
- 1 Tablespoon Honey
- 1 Teaspoon Chili Powder
- 1/4 Teaspoon Paprika (Additional for Garnish)
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Kosher Salt
- Finely Chopped Fresh Chives (Optional)
Directions:
- Peel the hard-boiled eggs and cut them in half lengthwise. Place the yolks into a small bowl and mash them with a fork until very fine.
- Add the mayonnaise, honey, chili powder, paprika, pepper, and salt. Mix until well combined.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into each egg well.
- Garnish each deviled egg with a sprinkle of paprika.
- If desired, also garnish each deviled egg with a generous sprinkle of finely chopped chives.
Suggestions:
- I use extra-large eggs for this recipe. If you are using smaller-sized eggs, you will need to adjust the amount of mayo you use in this recipe, so that the filling is not too runny. I suggest always using larger-sized eggs when making deviled eggs.
- Do you want to know how to hard-boil eggs? CLICK HERE for all of my tips and tricks.
- I used Sweet Hungarian Paprika for this recipe, however, you can use whichever variety of paprika you prefer.
- Don’t be afraid to experiment with different varieties of honey. For this recipe, the darker the better. I used McIlhenny Farms® Honey, which is made from beehives found on Louisiana’s Avery Island, where Tabasco is made.
- I always have chives growing in a pot on my back deck, so I often use them to garnish deviled eggs and add additional flavor. However, if you don’t have fresh chives on hand, you can always omit them from the recipe.
Improvements:
- Garnish each deviled egg with some finely chopped crisp bacon.
- Sprinkle the top of each deviled egg with a few kernels of grilled corn.
- Garnish each deviled egg with a little drizzle of honey and a sprinkle of finely ground sea salt.
- Make sure to check out all of our other great recipes for Deviled Eggs. We have over 30 different recipes for you to choose from.
Ingredients:
- 6 Extra-Large Hard-Boiled Eggs
- 1/4 Cup Mayonnaise
- 1 Tablespoon Honey
- 1 Teaspoon Chili Powder
- 1/4 Teaspoon Paprika (Additional for Garnish)
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Kosher Salt
- Finely Chopped Fresh Chives (Optional)
Directions:
- Peel the hard-boiled eggs and cut them in half lengthwise. Place the yolks into a small bowl and mash them with a fork until very fine.
- Add the mayonnaise, honey, chili powder, paprika, pepper, and salt. Mix until well combined.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into each egg well.
- Garnish each deviled egg with a sprinkle of paprika.
- If desired, also garnish each deviled egg with a generous sprinkle of finely chopped chives.
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Make sure to check out the many other great Foodie Extravaganza “Eggs” recipes below. This event was hosted by Karen’s Kitchen Stories.
- Baked Scotch Eggs from Making Miracles
- Balaleet (Emirati Sweet Vermicelli and Egg Omelet) from Tara’s Multicultural Table
- Country Biscuit Breakfast (Copycat) from Palatable Pastime
- Pathare Prabhu Style Egg Drop Curry from Sneha’s Recipe
- Smoky Honey Chili & Paprika Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Sourdough Waffles and Eggs from A Day in the Life on the Farm
- Soy Braised Pork with Eggs from Food Lust People Love
- Spanish Tortilla from Karen’s Kitchen Stories
- Umami Egg Salad on Homemade Sourdough from Culinary Adventures with Camilla
