Classic Deviled Eggs Paprika Chives (Printer-Friendly)

Creamy yolks, smoky paprika, and fresh chives create a flavorful bite for any occasion.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon black pepper

→ Topping

07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives, finely chopped

# Method:

01 - Arrange eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
02 - Once water reaches boiling, cover the saucepan. Remove from heat and let eggs steep for 10 minutes.
03 - Drain the hot water and transfer eggs to a bowl of ice water. Allow to cool for 5 minutes.
04 - Peel eggs carefully and slice each lengthwise using a sharp knife.
05 - Remove yolks gently and place them in a mixing bowl. Arrange egg white halves on a serving platter.
06 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until the mixture is creamy and smooth.
07 - Spoon or pipe the yolk mixture evenly into the hollow of each egg white half.
08 - Sprinkle paprika and chopped chives evenly atop the filled egg halves.
09 - Serve immediately, or refrigerate for up to 4 hours for optimal freshness.

# Expert Suggestions:

01 -
  • Each bite promises a creamy tang that's hard to resist and feels ultra-fancy despite how quick it is to make.
  • The smoky paprika and fresh chives instantly transform humble eggs into showstoppers at any gathering.
02 -
  • Peeling eggs before they’re fully cooled can lead to heartbreak (and sticky shells)—patience pays off.
  • A splash too much vinegar will overwhelm the filling; measuring each ingredient makes all the difference in balance.
03 -
  • If the yolks look dry after mashing, a small drizzle of mayo will bring them back to life.
  • Layering flavors—like a pinch of cayenne or different mustards—keeps the eggs from tasting repetitive at every gathering.
Return