Deviled Eggs Chives Smoked Paprika (Printable)
Creamy eggs filled with mayo, mustard, and a smoky paprika-chives garnish, ideal for easy appetizers.
# 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
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon ground black pepper
→ Garnish
07 - 1 tablespoon fresh chives, finely chopped
08 - 1/2 teaspoon smoked paprika
# 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, remove from heat, and let stand for 10 to 12 minutes.
03 - Drain and transfer the eggs to a bowl of ice water. Let cool for 5 minutes, then peel.
04 - Slice the eggs in half lengthwise. Carefully remove the yolks and place in a medium bowl; arrange the whites on a serving platter.
05 - Mash the yolks with a fork. Add mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper. Mix until smooth and creamy.
06 - Spoon or pipe the yolk mixture into the egg white halves.
07 - Sprinkle with chopped chives and smoked paprika. Serve immediately or refrigerate, covered, for up to 1 day.
# Expert Tips:
01 -
- The filling stays perfectly creamy without being heavy or cloying
- A touch of vinegar cuts through the richness just like the old fashioned recipes
02 -
- Older eggs peel dramatically easier than fresh ones, so buy your eggs at least a week before making deviled eggs
- The filling tastes significantly better after it has had time to meld in the refrigerator for at least an hour
03 -
- Press the yolks through a fine mesh sieve instead of mashing for the silkiest texture imaginable
- Add a tiny pinch of cayenne pepper if you want subtle heat that sneaks up after the initial bite