Classic Deviled Eggs Paprika Chives (Printable Version)

Creamy yolk filling, paprika, and chives add tangy, smoky flavor, perfect for casual gatherings or picnics.

# List of Ingredients:

→ 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 Make It:

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 allow eggs to sit for 10 minutes.
03 - Drain hot water and transfer eggs to a bowl of ice water. Let them cool for 5 minutes.
04 - Carefully peel the eggs and slice each one lengthwise.
05 - Gently remove yolks and place in a mixing bowl. Arrange egg whites on a serving platter.
06 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
07 - Spoon or pipe the yolk mixture evenly into the hollowed egg white halves.
08 - Sprinkle the filled eggs with paprika and chopped chives.
09 - Serve immediately or refrigerate up to 4 hours before serving.

# Expert Advice:

01 -
  • The creamy filling tastes so bright and balanced, it's secretly addictive.
  • No matter who shows up, these eggs disappear faster than most appetizers.
02 -
  • If eggs aren’t cooled fully after boiling, peeling becomes a nightmare—icy water makes all the difference.
  • Piping bags give a clean look, but spoons and patience yield rustic charm others love.
03 -
  • Only use slightly older eggs—they peel with less fuss than fresh ones.
  • Add a pinch of cayenne for a surprise kick that doesn’t overwhelm.
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