Classic Deviled Eggs Paprika Chives (Print View)

Creamy yolks, paprika, and chives create a crowd-pleasing bite for parties, picnics, or casual 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 cover with cold water by approximately 1 inch. Heat on medium-high until water reaches a boil.
02 - Once boiling, cover saucepan, remove from heat, and allow eggs to stand in the hot water for 10 minutes.
03 - Drain hot water, transfer eggs to a bowl of ice water, and let cool for 5 minutes. Gently peel eggs once cooled.
04 - Slice each egg in half lengthwise. Carefully remove yolks and place in a mixing bowl. Arrange egg whites on a serving platter.
05 - Mash yolks thoroughly with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until smooth and creamy.
06 - Spoon or pipe the yolk mixture evenly into the egg white halves.
07 - Sprinkle tops with smoked or sweet paprika and chopped chives. Serve immediately or refrigerate for up to 4 hours.

# Expert Insights:

01 -
  • Whipping the yolks with extra force gives them a cloud-like texture your guests won't expect.
  • The combination of smoky paprika and fresh chives feels both fancy and comforting at once.
02 -
  • If you don't cool the eggs long enough, peeling will be a disaster—trust me, I learned that with tiny craters everywhere.
  • Switching to smoked paprika transformed the flavor, turning bland eggs into a party favorite.
03 -
  • Gently rolling the eggs on the counter after cooling loosens shells for easier peeling.
  • Using a piping bag gives the filling a professional look, but a simple spoon is just as effective.
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