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Creamy Classic Deviled Eggs Recipe Easy Homemade with Paprika and Chives

creamy classic deviled eggs - featured image

A quick and easy recipe for creamy deviled eggs with a perfect balance of mayonnaise, Dijon mustard, vinegar, and a fresh touch of chives, topped with smoky paprika. Ideal for any occasion, these deviled eggs are a comforting classic with a little flair.

Ingredients

Scale
  • 6 large eggs, hard-boiled, peeled, and chilled
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Paprika, for sprinkling on top
  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. Place 6 large eggs in a medium saucepan and cover with cold water about 1 inch above the eggs. Bring to a rolling boil over medium-high heat, then cover, remove from heat, and let sit for 12 minutes.
  2. Drain hot water and immediately transfer eggs to an ice bath or run under cold water for at least 5 minutes. Peel carefully, avoiding tearing the whites.
  3. Slice each egg lengthwise in half. Gently remove yolks and place them in a mixing bowl. Set whites aside on a serving plate.
  4. Mash yolks with a fork until crumbly. Add 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and creamy. If the mixture feels too thick, add a tiny splash of milk or water.
  5. Spoon or pipe the yolk mixture back into the egg white halves.
  6. Sprinkle each deviled egg with paprika and top with finely chopped fresh chives.
  7. Refrigerate the deviled eggs for at least 15 minutes to let flavors meld and filling set.

Notes

Use older eggs (about a week old) for easier peeling. If filling is dry, add more mayonnaise or a splash of lemon juice. Chilling the eggs before serving helps flavors meld and makes them easier to handle. Variations include adding hot sauce for spice, swapping chives for other herbs, or mixing in smoked salmon or crispy bacon.

Nutrition

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