Smoky Deviled Eggs
1 dozen eggs
2 teaspoons Dijon mustard
1 tablespoon shallots, minced
2 teaspoons smoked paprika, plus some for garnish
Salt and pepper
Boil eggs until fully cooked. Drain in cool water; set aside until fully cooled.
Cut eggs in half and remove the yolks.
Mash yolks with a fork, then add the rest of the ingredients. The mixture should be slightly moist.
Spoon about 1-2 tablespoons of the filling into the egg whites or use a pastry bag to pipe the filling into the whites.
Sprinkle with paprika, if desired. Cover and chill for at least one hour.