Classic Deviled Eggs Paprika Chives (Printable)

Creamy yolks, paprika, and chives make these tasty bites ideal for entertaining and casual get-togethers.

# Ingredient list:

→ 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 ground black pepper

→ Topping

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

# How-to:

01 - Arrange eggs in a saucepan and cover with cold water, extending the water 1 inch above the eggs. Bring to a boil over medium-high heat.
02 - When the water reaches a boil, cover the saucepan, remove from heat, and allow eggs to sit undisturbed for 10 minutes.
03 - Drain the hot water, then move eggs to a bowl filled with ice water. Let cool for 5 minutes before gently peeling.
04 - Using a sharp knife, halve each egg lengthwise. Take care to separate yolks from whites and arrange whites, hollow side up, on a serving platter.
05 - In a mixing bowl, mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper. Mix thoroughly until creamy and homogenous.
06 - Spoon or pipe the yolk mixture into each egg white half, distributing filling evenly.
07 - Dust filled eggs with paprika, then top with freshly chopped chives. Serve immediately or refrigerate for up to 4 hours.

# Expert Advice:

01 -
  • The creamy filling is so easy to adjust, secretly making it your own each time.
  • Each bite gives a perfect balance of smoky paprika and lively chives—no one ever leaves leftovers.
02 -
  • Peeling eggs too soon can ruin their shape; patience saves presentation every time.
  • Switching to smoked paprika was a game changer—its depth instantly upgraded the recipe.
03 -
  • Let eggs rest in ice water for several minutes; it truly makes peeling smooth and frustration-free.
  • The secret is balancing acidity—taste and adjust vinegar or lemon juice until the filling is just right.
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