Flavorful Deviled Eggs
Creamy and tangy deviled eggs with smoked paprika and Dijon mustard, perfect for parties and make-ahead snacks.
Ingredients
For the Deviled Eggs
- 6 large large eggs, hard-boiled Use medium freshness eggs for easier peeling.
- 3 tablespoons mayonnaise Use good-quality mayo for creaminess.
- 1 tablespoon Dijon mustard Buy smooth Dijon for even flavor.
- 1 teaspoon white vinegar or pickle juice Adds tang to the filling.
- 1/2 teaspoon smoked paprika Use Spanish smoked paprika for best flavor.
- to taste pinch salt Season carefully and taste.
- 1/4 teaspoon freshly ground black pepper Add for flavor enhancement.
- optional chopped fresh chives, dill, or extra smoked paprika For garnish.
Instructions
Cooking the Eggs
- Place the eggs in a medium saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then turn off heat, cover, and let sit for 12 minutes.
- Shock the eggs in a bowl of ice water for at least 5 minutes, then peel.
Making the Filling
- Slice each egg in half lengthwise and remove the yolks into a bowl. Mash the yolks until crumbly.
- Add mayonnaise, Dijon mustard, vinegar or pickle juice, smoked paprika, salt, and pepper. Mix until creamy.
Filling the Egg Whites
- Spoon or pipe the yolk mixture back into the egg whites. Use a piping bag for neat presentation.
Garnishing
- Garnish with a dusting of smoked paprika and fresh herbs. Serve chilled or at room temperature.
Notes
Store filled deviled eggs in a single layer in an airtight container for up to 2 days. Use damp paper towels to keep them fresh.