Description
These Deviled Eggs are a timeless appetizer—creamy, tangy, and topped with a hint of smoky paprika. Perfect for parties, holidays, or everyday snacking, they’re an irresistible bite-sized classic that never goes out of style!
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon smoked paprika (plus more for garnish)
- Salt and pepper, to taste
- Chopped chives or crispy bacon bits (optional toppings)
Instructions
- Boil the eggs: Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium heat, then remove from heat, cover, and let sit for 10–12 minutes.
- Cool and peel: Transfer eggs to an ice bath and let cool for 5 minutes. Gently peel and pat dry.
- Prepare the filling: Slice eggs in half lengthwise and carefully remove yolks. Place yolks in a small bowl and mash until smooth.
- Mix the filling: Add mayonnaise, Dijon mustard, white vinegar, smoked paprika, salt, and pepper. Stir until creamy and well combined.
- Fill the eggs: Spoon or pipe the yolk mixture evenly into the egg white halves.
- Garnish and serve: Sprinkle with extra smoked paprika and top with chopped chives or crispy bacon bits, if desired. Serve chilled.
Notes
- For extra creaminess, mix in a small dash of heavy cream or Greek yogurt with the yolks.
- Make ahead: You can prepare the filling up to a day in advance. Store the whites and filling separately until ready to assemble.
- Try topping with pickled jalapeño slices or a drizzle of hot sauce for a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: American