Spanish Deviled Eggs


Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro


  • 6 large eggs
  • 3 tablespoons avocado oil mayonnaise
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 2 tablespoons minced jarred roasted piquillo peppers (from about 2 peppers)
  • 1 tablespoon thinly sliced chives


  1. 1 Place eggs in a saucepan with enough cold water to cover by 2 inches; bring to a boil over high heat. Remove pan from heat; cover and let stand for 12 minutes. Drain. Plunge eggs into a bowl of ice water; let stand until cold, about 15 minutes. Carefully peel and halve eggs lengthwise.

  2. 2 Spoon egg yolks into a bowl. Add mayonnaise, vinegar, salt, paprika and black pepper. Mash with a fork until smooth and well combined. Stir in piquillo peppers.

  3. 3 Spoon or pipe mixture into egg white halves. Top with chives and additional paprika, if desired.

  • Active:
  • Total:

  • Mayonnaise made with avocado oil is loaded with healthy monounsaturated fats, as well as fat-soluble vitamins D and E.
  • Yield: 6 servings

Nutritional Information

Calories per serving: 126
Fat per serving: 11g
Saturated fat per serving: 2g
Cholesterol per serving: 194mg
Fiber per serving: 0g
Protein per serving: 6g
Carbohydrates per serving: 1g
Sodium per serving: 249mg
Iron per serving: 1mg
Calcium per serving: 29mg