Name: Classic Deviled Eggs with Smoked Paprika
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 pieces Large Eggs; 1/4 cup Mayonnaise; 1 tsp Dijon Mustard; 1 tsp Apple Cider Vinegar; 1/4 tsp Salt; 1/8 tsp Black Pepper; 1/2 tsp Smoked Paprika; 1 tbsp Fresh Chives

"These classic deviled eggs feature a velvety, creamy filling with a subtle tang and a hint of smoky heat. Garnished with fresh chives and premium smoked paprika, they are the quintessential party favorite for any occasion."

Ingredients

Qty	Item
6 pieces 6 pieces	Large Eggs
1/4 cup 60 ml	Mayonnaise
1 tsp 5 ml	Dijon Mustard
1 tsp 5 ml	Apple Cider Vinegar
1/4 tsp 1.5 g	Salt
1/8 tsp 0.5 g	Black Pepper
1/2 tsp 1 g	Smoked Paprika
1 tbsp 3 g	Fresh Chives

How to Make Classic Deviled Eggs with Smoked Paprika

Place eggs in a single layer in a saucepan and cover with at least one inch of water. Bring to a rolling boil over high heat.

Once boiling, cover the pan, remove from heat, and let the eggs sit for 12 minutes.

Prepare an ice bath. Transfer the eggs to the ice water and let cool for at least 5 minutes before peeling.

Carefully peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a small mixing bowl.

Mash the yolks with a fork until fine and crumbly. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until completely smooth.

Spoon the mixture back into the egg white halves, or use a piping bag with a star tip for a more decorative look.

Garnish the eggs with a light dusting of smoked paprika and a sprinkle of finely chopped fresh chives. Serve immediately or refrigerate until ready.

·
For easier peeling, use eggs that are 7-10 days old rather than farm-fresh.
·
To get a perfectly smooth filling, press the cooked yolks through a fine-mesh sieve before mixing with mayonnaise.
·
If the filling is too thick, add an extra teaspoon of mayonnaise or a drop of olive oil.
·
To keep the eggs steady on a platter, slice a tiny sliver off the bottom of each egg white half.

Frequently Asked Questions

Can I make these deviled eggs in advance?

Yes, you can boil and peel the eggs up to 2 days in advance. Store the whites and filling separately in airtight containers and assemble just before serving.

Why is there a green ring around my egg yolk?

A green ring is caused by overcooking or high iron content in the water. Following the 12-minute timed rest and immediate ice bath will prevent this.

How long do deviled eggs stay fresh?

Once assembled, deviled eggs should be consumed within 2 days if kept refrigerated. They should not sit at room temperature for more than 2 hours.

Can I use yellow mustard instead of Dijon?

Certainly! Yellow mustard provides a more traditional, sharp tang, while Dijon offers a more complex, slightly spicier flavor profile.

Video Tutorials

Deviled Eggs Recipe | How to Make Classic Deviled Eggs

How to make Classic Deviled Eggs Appetizer!!

Southern Deviled Eggs the Shirley Mae Way #deviledeggs

How to Make Classic Deviled Eggs

What to Cook Next

See All Appetizers & Starters

Next Recipe

Vegetable Samosa with Spiced Potato Filling

These golden, triangular pockets of joy feature a perfectly flaky, thin crust encasing a robustly spiced medley of potatoes and green peas. Served piping hot with tangy tamarind or mint chutney, they are the quintessential comfort snack for any gathering.

Cook Vegetable Samosa with Spiced Potato Filling