Classic Deviled Eggs Paprika Chives (Printable)

Tangy yolks, paprika, and fresh chives elevate these eggs—ideal for gatherings or easy appetizers.

# 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

# Directions:

01 - Arrange eggs in a saucepan and cover with cold water by 1 inch. Set over medium-high heat and bring to a boil.
02 - Once water reaches a rolling boil, cover saucepan, remove from heat, and let stand for 10 minutes.
03 - Drain away hot water and transfer eggs to a bowl filled with ice water. Allow eggs to cool for 5 minutes.
04 - Gently peel shells from cooled eggs and slice each egg lengthwise.
05 - Carefully remove yolks and place them in a mixing bowl. Arrange egg whites, cut side up, on a serving platter.
06 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until mixture is smooth.
07 - Spoon or pipe the yolk mixture evenly into the hollow of each egg white half.
08 - Evenly sprinkle paprika and finely chopped chives over each filled egg half.
09 - Serve immediately, or refrigerate for up to 4 hours before presenting.

# Expert Advice:

01 -
  • The filling is impossibly creamy, and there’s a secret tang from Dijon mustard that makes these pop.
  • They are lightning quick to prepare, and everyone always hovers nearby long before the platter hits the table.
02 -
  • If eggs aren’t cooled enough before peeling, they stubbornly cling to their shells and look ragged.
  • It took me a few batches to learn the magic of mixing the filling super smooth—a fork simply won’t cut it, so grab that whisk or even a hand mixer.
03 -
  • Use a fine mesh sieve to push yolks through for ultra-smooth filling—so worth the extra minute.
  • Stir the Dijon and vinegar in first, then the mayo; this helps the filling emulsify beautifully.
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