Deviled Eggs Chives Paprika

The first time I brought deviled eggs to a potluck, I watched them vanish in under five minutes while my elaborate side dish sat untouched. Sometimes the simplest dishes are the ones people reach for first, like old friends at a party. These became my go-to appetizer after that afternoon, and I have not looked back since.

My grandmother kept a small jar of smoked paprika in her spice cabinet, using it sparingly like it was gold dust. She taught me that a single pinch could transform something ordinary into something memorable. Every time I dust these eggs with that reddish-orange powder, I think of her kitchen and the way she believed in the power of small touches.

Ingredients

• 6 large eggs: Fresh eggs peel harder, so buy them at least a week ahead for easier shell removal
• 3 tablespoons mayonnaise: Real mayonnaise makes all the difference here, no shortcuts
• 1 teaspoon Dijon mustard: Adds that subtle tang that cuts through the richness
• 1 teaspoon white wine vinegar: Brightens the filling without making it taste acidic
• 1 tablespoon finely chopped fresh chives: Fresh chives add mild onion flavor and beautiful green specks throughout
• Salt and black pepper: The filling needs more seasoning than you think, taste as you go
• 1 tablespoon additional fresh chives: Sprinkled on top for that fresh finish and color pop
• 1/2 teaspoon smoked paprika: The secret ingredient that makes people ask what is different

Instructions

Perfect hard-boiled eggs:

Place eggs in cold water, bring to a boil, then cover and let sit off heat for exactly 10 minutes. The ice bath step is not optional unless you want rubbery whites and gray rings around your yolks.

Prep your canvas:

Peel those eggs while they are still cool from the ice bath. Slice them lengthwise and gently coax the yolks out into your mixing bowl, keeping the whites intact on your serving platter.

Make the filling:

Mash those yolks until they are practically dust, then fold in the mayonnaise, mustard, vinegar, and chives. The mixture should be smooth and creamy, not stiff or dry.

Fill and finish:

Spoon or pipe the yolk mixture into each egg white half. Top with fresh chives and that dusting of smoked paprika right before serving for maximum impact.

Pin It

These have saved me more times than I can count when unexpected guests arrive. I keep hard-boiled eggs in the fridge just so I can throw them together at a moment notice.

Make Ahead Magic

You can prepare the filling and egg whites separately up to 24 hours in advance. Store the filling in a sealed container and keep the egg whites covered with damp paper towels so they do not dry out.

Presentation Secrets

A small offset spatula creates the smoothest filling surface if you are not using a piping bag. Wipe any smudges off your platter with a damp paper towel before serving for that professional touch.

Serving Suggestions

These disappear fastest when set out alongside other finger foods at parties. They work beautifully on brunch buffets too, sitting comfortably next to bagels and fruit salad.

• Arrange on a bed of fresh parsley or lettuce for color contrast
• Keep them chilled until 15 minutes before serving
• Have extra napkins available, these can get messy

Pin It

Watch how quickly people reach for these at your next gathering. Sometimes the most uncomplicated recipes are the ones everyone remembers most fondly.

Recipe Questions

→ How do I cook eggs for the filling?

Place eggs in cold water, bring to boil, cover, remove from heat, and let sit for 10 minutes. Then cool in ice water before peeling.

→ Can I use fresh or dried chives?

Fresh chives are preferred for their bright flavor and color, enhancing the mixture and garnish.

→ What can I substitute for smoked paprika?

Hot paprika offers a spicier alternative, while sweet paprika provides a milder, smoky flavor.

→ How do I achieve creamy filling consistency?

Mash the yolks thoroughly and mix well with mayonnaise, mustard, and vinegar. Adding sour cream can also enhance creaminess.

→ Can these be prepared ahead of time?

Yes, assemble and refrigerate covered for several hours before serving for best flavor melding.

→ What tools are needed for preparation?

A saucepan for boiling, mixing bowl, fork or masher for yolks, and a spoon or piping bag to fill the egg whites.