Classic Deviled Eggs Paprika Chives (Printable)

Creamy yolks, tangy filling, paprika, and chives for a vibrant appetizer. Easy to prepare and share.

# Components:

→ 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

# Method:

01 - Place eggs in a saucepan and cover with cold water by one inch. Bring to a boil over medium-high heat.
02 - Once boiling, cover the saucepan, remove from heat, and let stand for ten minutes.
03 - Drain the hot water and transfer eggs to a bowl of ice water. Allow to cool for five minutes.
04 - Gently peel the eggs and slice each in half lengthwise using a sharp knife.
05 - Carefully remove yolks and place 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 pepper until mixture is smooth.
07 - Spoon or pipe the yolk filling evenly into the hollowed egg whites.
08 - Sprinkle tops with smoked paprika and chopped chives.
09 - Serve immediately or refrigerate for up to four hours before serving.

# Expert Advice:

01 -
  • Even if you’ve never made deviled eggs, the filling is a breeze—and the smoky paprika makes them feel special.
  • They disappear at parties, leaving just the empty platter and satisfied chatter.
02 -
  • If you try to peel eggs before they cool, you’ll lose too many whites—a lesson learned after many impatient mornings.
  • Adding acid (vinegar or lemon juice) makes the filling vivid and stops it from tasting flat; don’t omit it.
03 -
  • If a white tears, hide it under extra chives—no one notices.
  • Paprika straight from the jar can clump; use your fingers to sprinkle evenly for that professional look.
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