Classic Deviled Eggs Paprika Chives (Printable Version)

Creamy yolk filling and paprika-chive topping create a flavorful bite sized starter for easy entertaining.

# What You 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

# How To Make:

01 - Place eggs in a saucepan and cover with cold water by one inch. Bring to a boil over medium-high heat.
02 - Once boiling, cover the saucepan, remove from heat, and let eggs sit for ten minutes.
03 - Drain hot water and transfer eggs to a bowl of ice water. Allow to cool for five minutes.
04 - Gently peel eggs and slice each in half lengthwise.
05 - Carefully remove yolks and place in a mixing bowl. Arrange egg whites on a serving platter.
06 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth.
07 - Spoon or pipe the yolk mixture evenly into the egg white halves.
08 - Sprinkle tops with paprika and chopped chives.
09 - Serve immediately, or refrigerate for up to four hours prior to serving.

# Expert Tips:

01 -
  • There's something slyly addictive about the creamy, tangy filling that you just want to sneak from the bowl.
  • The paprika and chives make each bite feel fresh and festive, transforming basic eggs into irresistible party snacks.
02 -
  • Overcooking eggs turns the yolks grey and gritty—trust the timer and ice bath for perfect centers.
  • Using a piping bag (or zip-top bag with a corner cut) gives prettier results and keeps your fingers clean when filling.
03 -
  • Peel eggs under running cold water so stubborn shells slide right off.
  • A tiny sprinkle of cayenne sends the flavors over the top without overwhelming delicate palates.
Return