Classic Deviled Eggs Paprika Chives (Printable)

Creamy yolk filling, paprika, and chives create a flavorful bite-sized starter for gatherings.

# 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 It:

01 - Place eggs in a saucepan and cover with cold water by approximately 2.5 cm (1 inch). Heat over medium-high until water reaches a boil.
02 - Once boiling, cover the saucepan, remove from heat, and let eggs sit undisturbed for 10 minutes.
03 - Drain the hot water and transfer eggs to a bowl filled with ice water for 5 minutes. Peel eggs gently to avoid tearing.
04 - Slice each egg in half lengthwise using a sharp knife. Carefully remove yolks, placing them in a mixing bowl. Arrange egg whites on a clean serving platter.
05 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until the mixture is smooth, creamy, and well-blended.
06 - Evenly spoon or pipe the yolk mixture into each egg white half, ensuring a neat and attractive presentation.
07 - Sprinkle paprika and chopped chives over the filled eggs to finish.
08 - Serve immediately, or refrigerate for up to 4 hours prior to serving to maintain optimal freshness.

# Expert Advice:

01 -
  • The creamy filling is so good, you'll want to sneak a taste before they're assembled.
  • The quick prep means you can whip them up last minute—no stress, all flavor.
02 -
  • If you don't cool the eggs in ice water, peeling becomes a nightmare.
  • Swapping in Greek yogurt lightens the filling but loses that indulgent richness.
03 -
  • Always let eggs come to room temperature before boiling for fewer cracks.
  • A dusting of smoked paprika is the easy way to add depth without any extra work.
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