Description
Classic Deviled Eggs with Paprika are a timeless appetizer featuring creamy, tangy yolk filling piped into perfectly boiled egg whites, finished with a vibrant sprinkle of paprika and optional fresh herbs for a delightful party favorite.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- Salt and black pepper, to taste
- 1/4 teaspoon smoked paprika
Optional Garnish
- Chopped chives or dill
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Heat the water until it gently boils, then turn off the heat and let the eggs sit for 10 to 12 minutes to cook through without overcooking.
- Cool and peel: Transfer the eggs to cold water to cool. Roll them gently on the counter to loosen the shell and peel under running water or after soaking briefly in water to prevent sticking.
- Prepare the eggs: Slice the peeled eggs lengthwise and carefully remove the yolks, setting the whites aside on a plate.
- Mix the filling: Mash the yolks with a fork until crumbly, then combine with mayonnaise, mustard, vinegar, salt, and pepper. Adjust seasoning by tasting the mixture.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the halved egg whites, filling each cavity evenly.
- Garnish: Lightly sprinkle smoked paprika over the filled eggs for color and subtle smoky flavor. Optionally, add chopped chives or dill on top for a fresh herbal touch.
Notes
- Use fresh eggs for easier peeling, but slightly older eggs also work well.
- Smoked paprika adds a smoky element, but regular paprika is a great alternative.
- Adjust the amount of mayonnaise or mustard to your preferred creaminess and tanginess.
- Variations include adding chopped pickles or a pinch of cayenne pepper for extra zing.
- Keep deviled eggs refrigerated and consume within 2 days for best freshness.
