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Smoky Deviled Eggs Recipe

These deviled eggs have a bold, smoky and slightly spicy flavor. They make a great appetizer for any get together.

Servings: 24

Active time: 10 minutes

Total time:

Light and Healthy recipe


  • 12 Davidson's Safest Choice® pasteurized egg(s), hard-boiled
  • 1/2 c mayonnaise
  • 1/3 c spicy brown mustard
  • 1 Tbsp ranch dressing
  • few dashes of hot sauce
  • 1 Tbsp onion, finely chopped
  • 1 tsp paprika
  • 1 tsp Mexican chili powder
  • salt and pepper to taste
  • 1 Tbsp cilantro, chopped for garnish


  1. Cut the Safest Choice™ hard-boiled eggs in half and remove the yolks.
  2. Mix together egg yolks, mayonnaise, spicy brown mustard, ranch dressing, hot sauce, onion, paprika, Mexican chili powder, salt and pepper until well combined.
  3. Spoon egg yolk mixture into halved egg whites and garnish with chopped cilantro.

Nutrition Facts

Serving Size (1 deviled egg half)
Total Servings 24

Amount Per Serving:

Nutrition Category Amount
Calories 60
Calories from Fat 35
Total Fat 4g (6% DV)
Saturated Fat 1g (5% DV)
Trans Fat 0g
Cholesterol 105mg (35% DV)
Sodium 105mg (4% DV)
1g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 0g
Protein 4g
Vitamin A 4%
Vitamin C 0%
Calcium 2%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.