Classic Deviled Eggs Paprika Chives (Printable version)

Creamy, tangy eggs topped with paprika and chives are perfect bites for parties, picnics, or easy snacking.

# 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

# Step-by-step guide:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat.
02 - Once the water reaches a boil, cover the saucepan, remove from heat, and let eggs stand for 10 minutes.
03 - Drain hot water and transfer eggs to a bowl of ice water. Allow eggs to cool for 5 minutes.
04 - Gently peel the cooled eggs and slice each one lengthwise.
05 - Remove yolks and place them in a mixing bowl. Arrange egg whites on a serving platter.
06 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until the mixture is smooth.
07 - Spoon or pipe yolk mixture evenly into the egg white halves.
08 - Sprinkle with paprika and chopped chives. Serve immediately, or refrigerate for up to 4 hours.

# Expert Advice:

01 -
  • They're delightfully creamy yet have a gentle bite from the Dijon—perfect for those moments when you want something that feels special but is surprisingly simple to make.
  • Every component can be prepped ahead, making them my go-to for gatherings where I want to be both host and guest.
02 -
  • If you skip the ice bath, peeling eggs becomes a tedious puzzle—so always cool them thoroughly.
  • Using a piping bag for the filling changed everything: it looks polished and keeps the whites clean.
03 -
  • Let eggs come to room temperature before boiling—they’re less likely to crack.
  • A pinch of hot sauce in the filling wakes up the flavor without overwhelming.
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