Classic Deviled Eggs Paprika Chives (Print View)

Creamy yolks with paprika and chives offer a classic, tangy bite perfect for celebrations or outdoor gatherings.

# 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 black pepper

→ Topping

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

# Step-by-Step Directions:

01 - Arrange eggs in a saucepan and cover with cold water by approximately 1 inch. Bring water to a boil over medium-high heat.
02 - Upon reaching a boil, cover the saucepan, remove from heat, and let eggs stand for 10 minutes
03 - Drain hot water and gently transfer eggs to a bowl of ice water. Allow eggs to cool for 5 minutes.
04 - Peel eggs carefully and slice each one in half lengthwise.
05 - Remove yolks and place in a mixing bowl. Arrange egg white halves neatly on a serving platter.
06 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until smooth and creamy.
07 - Spoon or pipe the yolk mixture evenly into the cavity of each egg white half.
08 - Sprinkle filled eggs with smoked or sweet paprika and finely chopped chives. Serve immediately or refrigerate for up to 4 hours.

# Expert Suggestions:

01 -
  • It packs creamy, tangy flavors into bite-sized treats that disappear fast at any gathering.
  • You only need a handful of staple ingredients to impress even the pickiest guests.
02 -
  • If you rush the cooling step, the shells will cling like stubborn little jackets—take the time for that ice bath.
  • Finding your perfect mayo-to-mustard ratio brings the filling to life; nothing beats a quick taste test before filling.
03 -
  • Let the eggs cool fully before peeling, or you risk rough edges and torn whites.
  • A little smoked paprika transforms the flavor, making people ask for your secret.
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