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Creamy Classic Deviled Eggs Recipe Easy Perfect for Parties with Paprika and Chives

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A creamy and classic deviled eggs recipe featuring a smooth filling with smoky paprika and fresh chives, perfect for parties or casual snacks.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon paprika (smoked or sweet)
  • 1 tablespoon fresh chives, finely chopped

Instructions

  1. Place 6 large eggs in a medium saucepan and cover with cold water by about an inch (approximately 2.5 cm). Bring the water to a rolling boil over medium-high heat.
  2. Once boiling, cover the pan and remove it from heat. Let the eggs sit for 10-12 minutes to yield firm yolks without the green ring.
  3. Immediately transfer eggs to a bowl of ice water using a slotted spoon. Let them chill for at least 5 minutes to stop cooking and make peeling easier.
  4. Gently crack the shells all over by tapping on a hard surface, then peel under running cold water to help lift the shells off smoothly.
  5. Using a sharp knife, carefully cut each egg lengthwise. Remove yolks and place them in a mixing bowl; set the whites on a serving plate.
  6. Mash the yolks with a fork until crumbly but smooth. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until creamy. Taste and adjust seasoning if needed.
  7. Spoon or pipe the yolk mixture back into the egg white halves. Take your time for a neat presentation — piping bags make this look extra polished.
  8. Sprinkle the filled eggs evenly with 1 teaspoon paprika and 1 tablespoon finely chopped fresh chives. Serve immediately or chill for up to 24 hours before serving.

Notes

Use older eggs for easier peeling. Peel eggs under running cold water. For extra smooth filling, whisk vigorously or use a small food processor. Add paprika and chives just before serving to keep color and freshness vibrant. Can be made ahead by boiling and peeling eggs a day before, then filling and garnishing before serving. Avoid reheating; serve cold or at room temperature.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, classic deviled eggs, party appetizers, paprika, chives, easy deviled eggs, brunch recipe

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