Catherine Alioto

Deviled Eggs with Paprika

Huevos Rellenos con Pimentón

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Preparation info
  • Yield:

    6

    servings
    • Difficulty

      Easy

Appears in
Tapas Espana: 70 Easy Recipes for Gathering and Sharing
Tapas Espana

By Catherine Alioto

Published 2026

  • About

Stuffed, or deviled, eggs have been a part of Spanish cuisine since the thirteenth century, particularly in Andalusia. Easy to prepare ahead of time, this recipe calls for sweet paprika to add a pop of color and flavor. Feel free to experiment with other toppings, for instance, crisp slivers of jamón serrano or chopped chives.

Ingredients

  • 3 large eggs
  • 1 tablespoon mayonnaise
  • ¼ teaspoon Dijon

Method

Place the eggs in a small saucepan and cover by 2 inches of cold water. Bring the water to a boil over medium-high heat. Remove from the heat, cover, and let sit for 10 minutes. Using a slotted spoon, transfer the eggs from the pan to a bowl of ice water to chill for 5 minutes. Drain and peel.

Slice the eggs in half lengthwise and gently pop out the yolks. Set the whites aside.