Spicy Italian Deviled Eggs

Recipe View 11 mins Gently place eggs in a saucepan and cover completely with cold water. Bring the water to a rolling boil over high heat, then immediately remove from heat. Cover the saucepan and let the eggs stand in the hot water for precisely 11 minutes. (11 minutes)

Recipe View 5 mins Carefully remove the eggs from the hot water and transfer them to an ice bath to quickly cool. Once cooled, gently peel the eggs. (5 minutes)

Recipe View 3 mins Slice the eggs lengthwise. Gently remove the yolks and place them in a medium-sized mixing bowl. (3 minutes)

Recipe View 5 mins To the yolks, add the spicy brown mustard, Italian dressing, mayonnaise, and black pepper. Using a fork or a hand mixer, mash and blend the ingredients until smooth and creamy. Taste and adjust seasonings as needed. (5 minutes)

Recipe View 2 mins Arrange the egg white halves attractively on a serving plate. Lightly sprinkle the egg white halves with sea salt. (2 minutes)

Recipe View 10 mins Spoon the yolk mixture into the egg white halves, mounding it generously. For a more refined presentation, transfer the yolk mixture to a pastry bag fitted with a decorative tip and pipe the filling into each egg half. (10 minutes)

Recipe View 30 mins Dust the filled deviled eggs with a delicate sprinkle of smoked paprika for a vibrant pop of color and subtle smoky flavor. Refrigerate for at least 30 minutes to allow the flavors to meld before serving. (30 minutes)