Introduction

Classic Deviled Eggs with Paprika and Chives are a timeless appetizer that never goes out of style. These creamy, tangy, and flavorful bites are perfect for parties, holiday gatherings, or a simple snack.

The smooth, velvety yolk filling is delicately seasoned with mustard, mayo, and a hint of vinegar, then topped with a dusting of paprika and fresh chives for a pop of color and subtle flavor. Easy to prepare yet elegant in presentation, deviled eggs are a must-have for any appetizer table.

Why I Love This Recipe

I love this recipe because it perfectly balances creaminess, tang, and a hint of spice. The yolk filling is rich and smooth, yet lightened with a touch of mayonnaise and mustard.

The paprika adds warmth and color, while fresh chives give a mild oniony crunch. It’s a dish that’s simple to make but always impresses guests. Each bite is creamy, flavorful, and utterly satisfying.

Why It’s a Must-Try Dish

Deviled eggs are a classic that everyone loves, and this version elevates them with the perfect seasoning and presentation.

They are easy to make in advance, portable for potlucks, and pair well with almost any main dish. Their creamy texture and bright flavor make them a hit at any gathering, making this recipe essential for anyone who enjoys traditional, elegant appetizers.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 12 minutes (for boiling eggs)
• Total Time: 27 minutes
• Servings: 12 deviled eggs (24 halves)
• Calories: ~70 per half
• Course: Appetizer
• Cuisine: American

Ingredients

• 12 large eggs
• ⅓ cup mayonnaise
• 1 ½ tsp Dijon mustard
• 1 tsp white vinegar or apple cider vinegar
• Salt and pepper to taste
• ½ tsp smoked paprika (plus extra for garnish)
• 2 tbsp finely chopped fresh chives

Cooking Directions

1. Boil the Eggs

1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring water to a rolling boil over medium-high heat.
3. Once boiling, cover the pan and remove from heat. Let eggs sit for 12 minutes.
4. Drain and transfer eggs to a bowl of ice water to cool for 5–10 minutes.

2. Prepare the Yolks

1. Peel the cooled eggs and slice each egg in half lengthwise.
2. Carefully remove yolks and place in a medium bowl.

3. Make the Filling

1. Mash yolks with a fork until smooth.
2. Add mayonnaise, Dijon mustard, vinegar, salt, pepper, and smoked paprika. Mix until creamy and well combined.

4. Assemble the Deviled Eggs

1. Spoon or pipe yolk mixture into each egg white half.
2. Sprinkle lightly with additional smoked paprika and garnish with chopped chives.

Step-by-Step Preparation Method

1. Boil eggs for 12 minutes, then cool in ice water.
2. Peel and halve the eggs.
3. Remove yolks and mash until smooth.
4. Mix yolks with mayo, mustard, vinegar, salt, pepper, and paprika.
5. Spoon or pipe yolk mixture back into egg whites.
6. Garnish with paprika and fresh chives.
7. Chill before serving for best flavor.

How to Serve

Serve deviled eggs chilled on a platter. They make a perfect appetizer for brunches, holiday meals, potlucks, or cocktail parties. For extra flair, you can add microgreens or crispy bacon bits on top.

Recipe Tips

• Use eggs that are 1 week old; they peel easier than fresh eggs.
• For a smooth filling, press yolks through a fine mesh sieve before mixing.
• Use a piping bag with a star tip for a professional presentation.
• Chill for at least 30 minutes before serving to allow flavors to meld.
• Adjust seasonings to taste — a dash of hot sauce or smoked salt adds depth.

Variations

• Spicy Deviled Eggs: Add a few drops of sriracha or cayenne pepper to the yolk mixture.
• Bacon and Cheddar: Fold in crispy bacon bits and shredded cheddar cheese into the yolk filling.
• Avocado Deviled Eggs: Replace half the mayonnaise with mashed avocado for a creamy, green twist.
• Herb-Infused: Mix in dill, tarragon, or parsley for a fresh flavor profile.
• Mediterranean: Add finely chopped sun-dried tomatoes, olives, and feta to the filling.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 2 days. Deviled eggs are best eaten fresh.
• Freezing: Not recommended as egg whites can become rubbery when thawed.

Special Equipment Needed

• Saucepan for boiling eggs
• Bowl of ice water
• Mixing bowl
• Fork or masher
• Piping bag (optional)
• Serving platter

FAQ

Q1: Can I make these ahead of time?
Yes, prepare the filling and whites separately and assemble up to 1 day in advance.

Q2: How can I make them extra creamy?
Add a little extra mayonnaise or a teaspoon of sour cream to the yolk mixture.

Q3: Can I use yellow mustard instead of Dijon?
Yes, but Dijon adds a smoother, more refined flavor.

Q4: Can I make deviled eggs vegan?
Yes, substitute yolks with mashed chickpeas and use vegan mayonnaise.

Q5: How can I make the eggs look more decorative?
Use a piping bag with different tips and sprinkle with paprika, herbs, or microgreens for garnish.

Conclusion

Classic Deviled Eggs with Paprika and Chives are simple, elegant, and endlessly versatile. With a creamy, flavorful yolk filling and a beautiful presentation, they are perfect for any occasion, from casual brunches to festive gatherings. This recipe is easy to prepare, allows for creative variations, and remains a beloved classic for egg enthusiasts everywhere.