Classic Paprika Deviled Eggs

Deviled eggs earned their fiery name from the zesty mustard and spice that once marked bold seasoning. This classic American party staple fills tender whites with a creamy yolk blend, finished with a dusting of smoked paprika and fresh chives.

Serves 6 · 20 min prep · 12 min cook

Estimate for one serving

• 120 cal
• 6g protein
• 1g carbs
• 10g fat
• 3g fiber

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Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp yellow mustard
• 1 tsp white vinegar
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tbsp fresh chives

Instructions

1. 1Place the eggs in a single layer in a medium saucepan and cover with cold water by one inch. Bring to a rolling boil over high heat, then immediately cover, remove from heat, and let stand for 12 minutes.
2. 2Transfer the eggs to a large bowl of ice water and chill for at least 10 minutes until completely cold. Gently crack and peel under cool running water, then pat dry.
3. 3Slice each egg in half lengthwise with a sharp knife. Carefully pop the yolks into a medium mixing bowl and arrange the whites cut-side up on a serving platter.
4. 4Mash the yolks thoroughly with a fork until no large lumps remain and the texture is fine and sandy.
5. 5Add the mayonnaise, mustard, vinegar, salt, and black pepper to the yolks. Stir vigorously until the filling is completely smooth, creamy, and pipeable. Taste and adjust seasoning if needed.
6. 6Spoon or pipe the yolk mixture evenly back into the egg white halves, mounding it slightly in the center of each.
7. 7Dust the tops generously with smoked paprika so every half gets a vivid red finish. Finely snip the chives and sprinkle a few pieces over each egg for color and mild onion bite.
8. 8Chill the finished eggs uncovered for 15 to 20 minutes so the filling firms slightly. Serve cold straight from the refrigerator as the centerpiece of any snack board.