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Paprika Deviled Eggs


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Paprika Deviled Eggs


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Paprika Deviled Eggs


  • Prep Time : 30 min
  • Ready Time : 30 min




  • 6 jumbo eggs, hard-boiled, peeled
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 2 teaspoons smoked paprika
  • 1/2 small red onion, finely chopped
  • Salt
  • Black pepper


1. Slice eggs in half, lengthwise and remove yolks into a bowl. Set egg white halves aside.
2. Pass egg yolks through a fine sieve into a bowl.
3. Add to the yolks the finely chopped red onion, ¼ tsp of salt, paprika, mustard and mayonnaise.
4. Using a spatula or wooden spoon, combine all the ingredients to achieve a smooth and even consistency.
5. Fill yolk mixture into a piping bag or into a zip lock baggie with the corner cut to a small hole.
6. Pipe yolk mixture into the empty yolk cavity in the egg white halves.
7. Garnish by sprinkling paprika on top.

About Jennifer Goren


Director of Culinary Arts at the JCC in Manhattan. Jennifer Goren is a proud graduate of the Natural Gourmet Institute for Food & Health’s Chef Training Program. Her expertise focuses on health supportive cooking methods using whole foods and converting any recipe into a healthy and scrumptious alternative, while placing emphasis on nutrition and the connection between food and its healing properties. She’s enjoyed teaching healthy cooking to teenagers at NYC’s Hamilton Madison House, conducted lectures here as well as abroad, and catered for both private and corporate clients through her small business “The Zen Gourmet.” Jennifer is passionate about tasting and teaching all types of cuisine, and is dedicated to maintaining the integrity of Culinary Arts Programming , as well as inspiring new class trends!

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