Classic Deviled Eggs Paprika Chives (Printable Version)

Tangy yolk filling, paprika, and chives elevate these egg halves for easy entertaining.

# 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 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 add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat.
02 - Once boiling, cover the saucepan, remove from heat, and allow eggs to stand for 10 minutes.
03 - Drain hot water and immerse eggs in a bowl of ice water for 5 minutes. Peel eggs gently.
04 - Slice each egg lengthwise. Remove yolks carefully and place in a mixing bowl. Arrange whites on a serving platter.
05 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until smooth and creamy.
06 - Pipe or spoon yolk mixture into each egg white half, ensuring even distribution.
07 - Dust with smoked or sweet paprika and finely chopped chives. Serve immediately or refrigerate up to 4 hours before serving.

# Expert Advice:

01 -
  • The filling whips up in minutes and tastes surprisingly decadent for such simple ingredients.
  • Chives and paprika turn each egg into a tiny celebration—there’s always a reason to make them, even just for yourself.
02 -
  • If you try peeling eggs before they’re fully cooled, the whites are likely to tear—they really need that ice bath.
  • Just a fraction more vinegar or lemon juice turns the filling from mundane to memorable, so taste a spoonful before stuffing.
03 -
  • Always taste the filling before loading the eggs—tiny tweaks make a big difference.
  • Chill the eggs and filling separately if prepping ahead; assemble just before guests arrive for the best texture.
Go Back