Classic Deviled Eggs Paprika Chives (Printable)

Egg halves filled with a creamy Dijon filling, topped with paprika and chives—perfect for sharing.

# What You'll 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 paprika or sweet paprika
08 - 1 tablespoon finely chopped fresh chives

# How-To Steps:

01 - Place eggs in a saucepan and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat.
02 - Once boiling, cover the pan, 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 cool for 5 minutes.
04 - Gently peel the eggs and cut each in half lengthwise.
05 - Remove yolks and place in a mixing bowl. Set whites on a serving platter.
06 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until completely smooth.
07 - Spoon or pipe the yolk mixture evenly into the cavity of each egg white half.
08 - Sprinkle each filled egg half with paprika and a generous pinch of chopped chives.
09 - Serve immediately, or refrigerate for up to 4 hours before serving.

# Expert Tips:

01 -
  • Quick to prepare in just 25 minutes from start to finish.
  • Perfect balance of tangy mustard and smoky paprika.
  • Naturally vegetarian and gluten-free, catering to various dietary needs.
  • Classic presentation that always impresses guests.
02 -
  • Peel the eggs under cool running water to help the shell slide off more easily.
  • Use a piping bag with a star tip for a professional-looking finish.
  • Always verify ingredient labels, particularly for mustard and mayonnaise, if food allergies are a concern.
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