Classic Deviled Eggs Paprika Chives (Printable Version)

Tangy yolk filling, paprika, and chives elevate these egg halves for easy entertaining.

# The Ingredients 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

# Step-by-Step Instructions:

01 - Place eggs in a saucepan and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat.
02 - Once boiling, cover the saucepan, remove from heat, and allow eggs to stand for 10 minutes.
03 - Drain hot water and immerse eggs in a bowl of ice water for 5 minutes. Peel eggs gently.
04 - Slice each egg lengthwise. Remove yolks carefully and place in a mixing bowl. Arrange whites on a serving platter.
05 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until smooth and creamy.
06 - Pipe or spoon yolk mixture into each egg white half, ensuring even distribution.
07 - Dust with smoked or sweet paprika and finely chopped chives. Serve immediately or refrigerate up to 4 hours before serving.

# Additional Tips::

01 -
  • They taste creamy and bright, but stay light enough for second helpings.
  • You can whip these up in under 30 minutes, and they always disappear at parties.
02 -
  • Be sure to cool the eggs thoroughly before peeling—if you rush, you& ll get ragged whites.
  • Mix the yolk filling until absolutely smooth; a few lumps make them less satisfying.
03 -
  • Peel eggs gently under running water—the shells crack and slip right off.
  • A touch more vinegar or lemon juice can rescue bland filling if needed.
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