Classic Deviled Eggs Paprika Chives (Printable version)

Creamy yolks, smoked paprika, and fresh chives atop tender halves—ideal for sharing at any event.

# 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

# Step-by-step guide:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
02 - When boiling, cover saucepan, remove from heat, and let eggs sit for 10 minutes.
03 - Drain hot water and transfer eggs to a bowl of ice water. Let cool for 5 minutes.
04 - Carefully peel the eggs and slice each in half lengthwise.
05 - Gently remove yolks and place in a mixing bowl. Arrange egg whites on a serving platter.
06 - Mash yolks thoroughly with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth.
07 - Spoon or pipe yolk mixture evenly into egg white halves.
08 - Evenly sprinkle tops with paprika and fresh chopped chives.
09 - Serve immediately or refrigerate for up to 4 hours before serving.

# Expert tips:

01 -
  • Quick and easy preparation, ready in just 25 minutes.
  • Perfect crowd-pleaser for parties and picnics.
  • Creamy, tangy filling balanced with flavorful spices and fresh herbs.
  • Vegetarian and gluten-free, suitable for various diets.
02 -
  • Use a piping bag or a spoon to neatly fill the egg whites for an attractive presentation.
  • Cool eggs quickly in ice water to prevent overcooking and ensure easy peeling.
  • Prepare the filling and eggs in advance, but add toppings just before serving to maintain freshness.
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