Classic Deviled Eggs Paprika Chives (Printable)

Tangy, creamy eggs with paprika and chives—an easy, crowd-pleasing appetizer.

# What You 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

# How-To Steps:

01 - Place eggs in a saucepan and add enough cold water to cover them by 1 inch. Set over medium-high heat and bring to a boil.
02 - When water reaches a boil, cover saucepan, remove from heat, and allow eggs to sit in hot water for 10 minutes.
03 - Drain hot water and transfer eggs to a bowl filled with ice water. Cool for 5 minutes.
04 - Gently peel shells from eggs, then slice each egg in half lengthwise using a sharp knife.
05 - Carefully remove yolks to a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth.
06 - Arrange egg white halves on a serving platter. Spoon or pipe the yolk mixture evenly into the egg white cavities.
07 - Sprinkle each filled egg with paprika and chopped chives. Serve immediately or refrigerate for up to 4 hours.

# Expert Suggestions:

01 -
  • If you sneak a finger-swipe of the tangy filling, you’ll understand why making a double batch is never a bad idea.
  • These deviled eggs can go from a casual picnic to a holiday table simply by changing up the garnish.
02 -
  • Don’t rush the ice water bath or you’ll curse the peels when they stick and tear the whites.
  • Forgetting to taste the filling before stuffing is the quickest way to bland eggs—always sneak a little taste and adjust.
03 -
  • Older eggs are far easier to peel without pockmarking the whites.
  • A dab of hot sauce in the yolk mix brightens the whole bite and gets guests guessing your secret ingredient.
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