Classic Deviled Eggs (Printable)

Creamy yolk filling seasoned with Dijon and vinegar, topped with smoked paprika and chopped chives.

# 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

# How to make it:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
02 - Once boiling, cover the saucepan, remove from heat, and let sit for 10 minutes.
03 - Drain hot water and transfer eggs to a bowl of ice water. Let cool for 5 minutes.
04 - Gently peel the eggs and slice each one in half lengthwise.
05 - Carefully 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 smooth.
07 - Spoon or pipe the yolk mixture evenly into the egg white halves.
08 - Sprinkle tops with paprika and chopped chives.
09 - Serve immediately, or refrigerate for up to 4 hours before serving.

# Expert Advice:

01 -
  • They are impossibly simple yet feel like a small celebration on the plate.
  • The paprika and chives add a smoky fresh contrast that keeps people coming back for one more half.
02 -
  • Cooling the eggs in ice water makes peeling much easier and prevents that green ring around the yolk.
  • Taste the filling before you fill the whites because a little extra acid or salt is often what makes these sing.
03 -
  • For a smooth filling press the mixture through a fine sieve or use a piping bag for uniform presentation.
  • Toast the paprika briefly in a dry pan for a few seconds to amplify its aroma before dusting the eggs.
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