Charcuterie Deviled Eggs arranged on a serving platter
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Spanish Style Deviled Eggs

Spanish paprika and peppers add smoky, spicy flavor to these deviled eggs. Serve with thinly sliced chorizo and other cured meats as part of a tapas-inspired charcuterie platter.

Prep Time:

5 mins.


12 eggs


  • 6 hard boiled eggs, shelled
  • 1/4 cup Blue Plate® Mayonnaise
  • 1 teaspoon coarse mustard
  • 1 teaspoon sweet smoked Spanish paprika
  • Piquillo or Peruvian peppers, sliced, for garnish
  • Chopped chives, for garnish


  1. Slice eggs in half, remove yolks and set whites aside.
  2. Press yolks through a fine mesh sieve into a small bowl.
  3. In another small bowl, combine mayonnaise, mustard and paprika and mix well. Add the yolks and whisk until smooth.
  4. Transfer egg mixture to a piping bag and pipe filling into the well of each egg white.
  5. Garnish with peppers and chopped chives
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