Smoky Paprika Deviled Eggs with Chives

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon smoked paprika
• 1 tablespoon finely chopped chives
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Paprika for garnish

Steps

1. 1 Place eggs in a small pot and cover with cold water. Bring to a boil, then cover and remove from heat for 12 minutes.
2. 2 Transfer eggs to an ice bath and chill until cool enough to handle.
3. 3 Gently tap eggs to crack shells, then peel under cold water.
4. 4 Halve eggs lengthwise and scoop yolks into a bowl.
5. 5 Mash yolks with mayonnaise, smoked paprika, chives, Dijon mustard, salt, and pepper until smooth.
6. 6 Spoon or pipe the mixture back into the egg whites.
7. 7 Garnish with a sprinkle of paprika and a bit of chives.

Equipment

• Small pot
• Ice bath
• Small bowl
• Spoon or piping bag

Variations

• For a spicy kick, add a dash of hot sauce to the yolk mixture.

Substitutions

• If Dijon mustard is unavailable, use yellow mustard as a substitute.

Pairings

• Perfect alongside a charcuterie board or as part of a brunch spread.

Nutrition

Tips

• For easier peeling, use older eggs as they have a lower pH and are less likely to stick to the shell.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Best served cold.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Serve with a crisp white wine or a refreshing cucumber salad.

FAQ