Smoked Paprika and Bell Pepper Deviled Eggs

Char the bell pepper directly over a gas flame or under a high broiler, turning every 2-3 minutes until the skin is blistered and blackened on all sides, about 8-10 minutes total.

Transfer to a bowl and cover tightly with plastic wrap. Let steam for 5 minutes to loosen the skin.

Peel off the charred skin, then halve, seed, and finely dice the pepper. You want about 1/4 cup finely minced pieces. Set aside.

Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a rolling boil over high heat.

Remove from heat, cover, and let stand for exactly 10 minutes. Meanwhile, prepare an ice bath.

Drain the eggs and transfer immediately to the ice bath. Let cool for 5 minutes, then drain again.

Gently tap each egg on the counter and roll to crack the shell all over. Peel carefully — the membrane tends to stick, so peel under cool running water if needed. Pat dry.

Slice each egg in half lengthwise. Pop out the yolks into a mixing bowl and set the whites on a serving platter cut-side up.

Mash the yolks with a fork until completely smooth and no lumps remain, about 1 minute of vigorous mashing.

Add mayonnaise, softened butter, mustard, white vinegar, salt, and black pepper. Whisk vigorously until the mixture is pale, creamy, and holds soft peaks, about 2 minutes.

Fold in 2 tablespoons of the minced roasted bell pepper with a spatula until evenly distributed.

Spoon the yolk filling into a piping bag fitted with a star tip, or use a zip-top bag with a corner snipped.

Pipe the filling into each egg white cavity, making a generous swirl that rises above the edge. It should look pillowy and generous.

Scatter the remaining minced bell pepper over the top of the filled eggs.

Dust generously with smoked paprika, covering the filling evenly. Serve within 30 minutes for the best texture, or refrigerate up to 2 hours before serving.