Classic deviled eggs are an iconic appetizer that never goes out of style. Their creamy texture and tangy flavor make them a perfect party snack idea or a delightful addition to any picnic food spread. Whether served at a family gathering or a sophisticated soirée, these traditional deviled eggs with paprika are sure to impress.
Ingredients
Scale:
6 large eggs, hard-boiled
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
Salt and pepper to taste
1/2 teaspoon paprika (plus more for garnish)
Fresh chives or parsley, finely chopped (optional, for garnish)
Instructions
Hard-Boil the Eggs: Place the eggs in a single layer in a pot and cover with cold water, ensuring there is at least an inch of water above the eggs. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let sit for 12-14 minutes.
Cool and Peel: Transfer the eggs to an ice bath for about 5 minutes to cool. Tap each egg on a hard surface and peel under running water.
Prepare the Filling: Slice each peeled egg in half lengthwise. Remove the yolks and place in a mixing bowl. Add mayonnaise, Dijon mustard, white vinegar, paprika, salt, and pepper. Mash until smooth.
Fill the Egg Whites: Fill each egg white half with the yolk mixture using a spoon or piping bag.
Garnish: Sprinkle additional paprika over the filled eggs and optionally add chopped chives or parsley.
Chill and Serve: Refrigerate for at least 30 minutes before serving.
