Classic Deviled Eggs with Smoked Paprika and Chives

Quick Recipe Version (TL;DR)

• Yield: 24 halves (12 servings)
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes

Quick Ingredients

• 12 large eggs
• Ice for an ice bath
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 1 tsp yellow mustard
• 2 tbsp sweet pickle relish, well drained
• 1–2 tsp apple cider vinegar
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (for dusting)
• 1 tbsp finely snipped fresh chives

Do This

• 1. Place eggs in a pot, cover with 1 inch of water. Bring to a boil, then reduce to a gentle simmer (190–200°F), cover, and cook 12 minutes.
• 2. Transfer eggs to an ice bath and chill 10 minutes; gently peel.
• 3. Halve eggs lengthwise; pop yolks into a bowl.
• 4. Mash yolks smooth; mix in mayonnaise, Dijon, yellow mustard, relish, vinegar, salt, and pepper.
• 5. For ultra-smooth filling, press through a fine-mesh sieve; adjust thickness with 1–2 tsp water if needed.
• 6. Spoon or pipe filling into whites (a pastry bag or zip-top bag with star tip works great).
• 7. Dust with smoked paprika, sprinkle chives, chill 15–20 minutes, then serve.

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Why You’ll Love This Recipe

• Silky-smooth mustard-mayo filling with just a whisper of sweet pickle relish.
• Classic look with a modern finish: smoked paprika and fresh chives on top.
• Reliable method for easy-to-peel eggs and consistently creamy centers.
• Perfect for parties, picnics, and make-ahead entertaining.

Grocery List

• Produce: Fresh chives
• Dairy: 12 large eggs
• Pantry: Mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, kosher salt, black pepper, smoked paprika, ice

Full Ingredients

For the Eggs

• 12 large eggs
• Ice and cold water for an ice bath

For the Filling

• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 1 tsp yellow mustard
• 2 tbsp sweet pickle relish, well drained
• 1–2 tsp apple cider vinegar (start with 1 tsp, add to taste)
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1–2 tsp cool water, as needed to loosen the filling (optional)

To Finish

• 1/2 tsp smoked paprika, for dusting
• 1 tbsp finely snipped fresh chives

Step-by-Step Instructions

Step 1: Gently cook the eggs

Arrange the eggs in a single layer in a medium pot and cover with cold water by 1 inch. Bring to a full boil over medium-high heat. Reduce to a gentle simmer (190–200°F), cover, and cook for 12 minutes. This steady, gentle heat sets the yolks without turning the whites rubbery.

Step 2: Shock to stop cooking

Use a slotted spoon to transfer the eggs directly to an ice bath (a large bowl of ice and cold water). Chill for at least 10 minutes. This rapid cool-down prevents green rings around the yolks and makes peeling easier.

Step 3: Peel cleanly

Crack eggs all over, then roll gently on the counter to loosen shells. Peel under a thin stream of cool running water, starting at the wider end where the air pocket sits. Pat dry.

Step 4: Halve and separate yolks

Slice eggs lengthwise with a clean, sharp knife. Wipe the blade between cuts for tidy edges. Gently pop the yolks into a mixing bowl and arrange the whites, cut-side up, on a platter.

Step 5: Make a silky filling

Use a fork to mash yolks until very fine. Add mayonnaise, Dijon, yellow mustard, relish, 1 tsp vinegar, salt, and pepper. Mix until smooth. For an ultra-silky texture, press the mixture through a fine-mesh sieve back into the bowl. If needed, stir in 1–2 tsp cool water to reach a creamy, pipeable consistency. Taste and add up to 1 tsp more vinegar or a pinch more salt if desired.

Step 6: Fill the egg whites

Transfer the filling to a piping bag fitted with a medium star tip (or a zip-top bag with a 1/2-inch corner snipped). Pipe a generous swirl into each egg white half. Alternatively, spoon the filling neatly with two small spoons.

Step 7: Garnish and chill

Dust lightly with smoked paprika and sprinkle with snipped chives. Chill for 15–20 minutes to set the filling and marry flavors. Serve cool; keep refrigerated at or below 40°F.

Pro Tips

• Easy peeling: Slightly older eggs (5–10 days) peel more cleanly than very fresh eggs.
• Ultra-smooth texture: Push the yolk mixture through a fine-mesh sieve for the silkiest filling.
• Steam option: Steam eggs over boiling water (212°F) for 12 minutes, then ice-bath; many cooks find steaming the easiest to peel.
• Adjust consistency: If too thick, add 1–2 tsp water or a few drops of vinegar; if too loose, mash in an extra hard-cooked yolk or a teaspoon of instant potato flakes.
• Neat piping: Chill the filling 5 minutes in the fridge before piping to help it hold a pretty swirl.

Variations

• Smoky & Spicy: Add 1–2 tsp hot sauce or 1/2 tsp chipotle in adobo (minced) to the filling; finish with extra smoked paprika.
• Dill Pickle & Caper: Swap 1 tbsp relish for 1 tbsp minced dill pickles and 1 tsp capers; garnish with fresh dill instead of chives.
• Bacon-Cheddar: Fold in 2 tbsp finely shredded sharp cheddar and 2 tbsp very crisp, finely crumbled bacon; garnish with chives.

Storage & Make-Ahead

For best results, cook and peel eggs up to 2 days ahead. Store whites and yolk filling separately (filling in a zip-top or piping bag) in the refrigerator. Assemble and garnish up to 6 hours before serving. Leftover assembled deviled eggs keep 2 days refrigerated; do not leave out at room temperature for more than 2 hours.

Nutrition (per serving)

Approximate for 2 halves: 145 calories; 12 g fat; 2 g carbs; 0.5 g fiber; 6 g protein; 220 mg sodium. Values are estimates and will vary with brands and exact amounts.