Classic Deviled Eggs Paprika Chives (Printable Version)

Creamy yolk filling and smoky paprika create a timeless appetizer, ideal for gatherings, picnics, and casual celebrations.

# 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 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 cover with cold water by 1 inch. Bring to a boil over medium-high heat.
02 - Once boiling, cover the saucepan, remove from heat, and let sit for 10 minutes.
03 - Drain hot water and transfer eggs to a bowl of ice water. Let cool for 5 minutes.
04 - Gently peel each egg and slice in half lengthwise.
05 - Remove yolks carefully and set whites on a serving platter. Place yolks in a mixing bowl.
06 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth.
07 - Pipe or spoon the yolk mixture evenly into the egg white halves.
08 - Sprinkle egg halves with smoked or sweet paprika and chopped chives.
09 - Serve immediately or refrigerate for up to 4 hours prior to serving.

# Expert Tips:

01 -
  • The secret is in the yolk mixture—it's velvety smooth and surprisingly punchy with Dijon and vinegar.
  • The balance of creamy, tangy, and smoky flavors makes these eggs disappear fast whenever friends drop by.
02 -
  • If you rush peeling the eggs, you'll end up with battered whites—patience is everything.
  • Switching to smoked paprika one day changed the entire flavor profile, and now I always keep both varieties on hand.
03 -
  • Use older eggs for easier peeling—they're less likely to cling to the shell.
  • Taste the filling before piping; a last pinch of salt can make the flavors come alive.
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