Classic Deviled Eggs Paprika Chives (Printable)

Tangy yolk filling with paprika, chives, and eggs. Great for parties, picnics, and casual entertaining.

# 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 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 approximately 1 inch. Heat to a boil over medium-high flame.
02 - Once boiling, cover the saucepan, remove from heat, and allow eggs to sit for 10 minutes. Drain water and transfer eggs into a bowl of ice water to cool for 5 minutes.
03 - Gently peel the eggs and cut each one in half lengthwise using a sharp knife.
04 - Remove yolks carefully from halves and place into a mixing bowl. Arrange egg whites on a serving platter.
05 - Mash yolks thoroughly with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until smooth and creamy.
06 - Spoon or pipe the yolk mixture evenly into egg white cavities.
07 - Sprinkle deviled eggs with paprika and chopped chives. Serve immediately, or refrigerate up to 4 hours before serving.

# Expert Tips:

01 -
  • The yolk mixture is so creamy and tangy you'll want to dip everything in it.
  • It's just as fun to prepare with friends as it is to eat at a party.
02 -
  • If you rush the cooling step, the shells stubbornly cling and make peeling messy.
  • Piping the filling is easier than spooning—and gives each egg a gorgeous swirl.
03 -
  • Let the eggs cool completely before peeling for cleaner halves every time.
  • Add a pinch of cayenne or hot sauce if you like a kick—it won't show, but you'll taste the difference.
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