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Creamy Classic Deviled Eggs Recipe Easy Homemade Paprika Chives

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A simple and comforting recipe for creamy classic deviled eggs enhanced with smoky paprika and fresh chives, perfect for any occasion.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon fresh chives, finely chopped
  • Optional: a few drops hot sauce
  • Optional: 1 teaspoon melted butter

Instructions

  1. Place 6 large eggs in a medium saucepan and cover with cold water by about an inch (2.5 cm). Bring to a rolling boil over medium-high heat, about 8-10 minutes.
  2. Turn off the heat, cover the pan, and let the eggs sit for 10 minutes.
  3. Transfer the eggs to a bowl of ice water and chill for at least 5 minutes.
  4. Peel the eggs gently, rinse off any shell bits, and pat dry.
  5. Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl.
  6. Mash the yolks with a fork or whisk until crumbly and smooth.
  7. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Stir until creamy and well combined. Add a splash of water or more mayo if too thick.
  8. Spoon or pipe the yolk filling back into the egg white halves.
  9. Sprinkle with smoked paprika and finely chopped fresh chives.
  10. Chill the deviled eggs in the refrigerator for at least 15 minutes before serving.

Notes

Use eggs that are a few days old for easier peeling. An ice bath after boiling stops cooking and makes peeling easier. For extra smooth filling, press yolks through a fine sieve. Avoid overfilling eggs for easier eating. Prepare a few hours ahead and keep chilled, adding paprika and chives just before serving.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, paprika, chives, easy appetizer, classic deviled eggs, homemade deviled eggs

Find it online: https://evabake.com/creamy-classic-deviled-eggs-recipe-easy-homemade-paprika-chives/