Classic Deviled Eggs with Paprika and Chives

Why You’ll Love This Recipe

• Classic flavor: balanced tang from Dijon and vinegar, rich creaminess from mayo.
• Party-perfect bite: elegant yet easy, ready in about 40 minutes.
• Make-ahead friendly: prep components in advance for stress-free serving.
• Consistently smooth filling with simple, reliable technique.

Grocery List

• Produce: Fresh chives
• Dairy: Large eggs
• Pantry: Mayonnaise, Dijon mustard, distilled white vinegar, sweet paprika, kosher salt, ground black pepper, ice

Full Ingredients

For the eggs

• 6 large eggs
• Ice and cold water for ice bath (about 3 cups ice + 6 cups water)

For the filling

• 3 tablespoons mayonnaise (about 45 g)
• 1 teaspoon Dijon mustard
• 1 teaspoon distilled white vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For garnish

• 1/4 teaspoon sweet paprika (for dusting)
• 1 tablespoon fresh chives, finely snipped

Step-by-Step Instructions

Step 1: Hard-boil the eggs

Place the eggs in a medium saucepan in a single layer. Add cold water to cover the eggs by 1 inch (2.5 cm). Bring to a full boil over medium-high heat. Immediately cover the pot, turn off the heat, and let the eggs sit undisturbed for 12 minutes.

Step 2: Chill in an ice bath

While the eggs cook, fill a large bowl with ice and cold water. When the 12 minutes are up, transfer the eggs to the ice bath and chill for 10 minutes. This stops cooking and helps prevent the green ring around the yolk.

Step 3: Peel cleanly

Gently tap each egg all over to crack the shell. Peel under a thin stream of cool running water if needed, starting from the wider end where the air pocket is. Pat the peeled eggs dry with a paper towel so the whites aren’t slippery.

Step 4: Halve and separate yolks

Slice each egg lengthwise. Carefully pop the yolks into a medium bowl and place the whites on a platter. For the smoothest texture, press the yolks through a fine-mesh sieve with the back of a spoon (or mash very finely with a fork).

Step 5: Make the creamy filling

Add the mayonnaise, Dijon, vinegar, salt, and pepper to the yolks. Stir until completely smooth and fluffy. If needed, adjust consistency by mixing in up to 1 teaspoon additional mayonnaise for a slightly looser, pipeable filling.

Step 6: Fill the egg whites

Spoon the filling into the hollows of the egg whites, or transfer it to a piping bag fitted with a star tip and pipe generous swirls. Wipe any smudges from the whites for a clean presentation.

Step 7: Garnish and serve

Dust lightly with sweet paprika and sprinkle over the snipped chives. Chill for 10 minutes to set, then serve. For food safety, keep chilled at or below 40°F (4°C) and avoid leaving at room temperature for more than 2 hours.

Pro Tips

• Older eggs (5–10 days) peel more easily than very fresh eggs.
• For ultra-smooth filling, press yolks through a sieve and whisk vigorously; a tiny splash of water can help it turn velvety.
• Dry the egg whites before filling so the mixture adheres and doesn’t slide.
• No piping bag? Use a zip-top bag and snip a corner, or simply spoon and swirl with the back of a teaspoon.
• Don’t skip the ice bath—this locks in tender whites and bright, golden yolks.

Variations

• Dill Pickle: Stir in 1–2 teaspoons finely chopped dill pickles or relish and 1 teaspoon fresh dill; reduce salt slightly.
• Smoky Bacon: Replace sweet paprika with 1/2 teaspoon smoked paprika and top each egg with a small crumble of 2 slices crisp-cooked bacon.
• Spicy: Add 1/2–1 teaspoon hot sauce or 1/8 teaspoon cayenne to the filling and finish with extra chives.

Storage & Make-Ahead

For best results, keep the egg whites and yolk filling separate (covered) up to 2 days in the refrigerator at or below 40°F (4°C). Pipe and garnish just before serving. If already assembled, cover the tray tightly and refrigerate up to 24 hours; add paprika and chives right before serving for freshest color. Do not freeze. Limit time at room temperature to under 2 hours.

Nutrition (per serving)

Approximate for 1 serving (2 halves): 115 calories; 10 g fat; 2.5 g saturated fat; 1 g carbohydrates; 0 g fiber; 0 g sugar; 6 g protein; 230 mg sodium. Values are estimates and will vary with brands and portion sizes.