Classic Deviled Eggs Paprika Chives (Printable)

Tangy, creamy eggs with paprika and chives—an easy, crowd-pleasing appetizer.

# 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 ground black pepper

→ Topping

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

# How-To Steps:

01 - Place eggs in a saucepan and add enough cold water to cover them by 1 inch. Set over medium-high heat and bring to a boil.
02 - When water reaches a boil, cover saucepan, remove from heat, and allow eggs to sit in hot water for 10 minutes.
03 - Drain hot water and transfer eggs to a bowl filled with ice water. Cool for 5 minutes.
04 - Gently peel shells from eggs, then slice each egg in half lengthwise using a sharp knife.
05 - Carefully remove yolks to a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth.
06 - Arrange egg white halves on a serving platter. Spoon or pipe the yolk mixture evenly into the egg white cavities.
07 - Sprinkle each filled egg with paprika and chopped chives. Serve immediately or refrigerate for up to 4 hours.

# Expert Tips:

01 -
  • There&aposs a secret in how the smoked paprika turns ordinary eggs into something a little decadent.
  • These are almost effortless to prepare yet always disappear first at gatherings.
02 -
  • Once I rushed the peeling step—ripping shells, cursing softly—and learned cold eggs are essential for tidy halves.
  • Switching to smoked paprika instead of sweet made the flavors leap out and won over my most skeptical uncle.
03 -
  • Resist the urge to use freshly laid eggs—they&aposre harder to peel, and patience here pays off.
  • A small reusable piping bag (or even a zip bag with the corner snipped) instantly ups your presentation with zero fuss.
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