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Creamy Deviled Eggs Recipe – Easy Party Appetizer with Paprika and Chives

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These creamy deviled eggs are a classic party appetizer, featuring a velvety yolk filling with tangy mustard, smoky paprika, and fresh chives. Quick to make and always a crowd-pleaser, they’re perfect for gatherings, brunches, or holiday spreads.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper
  • 1/2 teaspoon paprika, plus more for dusting
  • 2 tablespoons chives, finely chopped (reserve some for garnish)
  • Optional: Dash of hot sauce

Instructions

  1. Place 6 large eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat.
  2. Once boiling, cover the pot, remove from heat, and let the eggs sit for 10-12 minutes.
  3. Transfer eggs to a bowl of ice water and chill for at least 5 minutes.
  4. Gently tap each egg on the counter and peel under running water.
  5. Pat eggs dry with a paper towel. Slice each egg in half lengthwise with a sharp knife.
  6. Carefully pop out the yolks and place them in a mixing bowl. Set the whites aside on a serving platter.
  7. Mash yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix until smooth and creamy.
  8. Stir in about 1 tablespoon of chopped chives, reserving the rest for garnish. Taste and adjust seasoning, adding hot sauce if desired.
  9. Spoon the filling into a zip-top bag and snip off a corner, or use a piping bag. Pipe or spoon the filling into each egg white half.
  10. Sprinkle tops with more paprika and the remaining chives. Optionally, add a pinch of flaky sea salt or capers.
  11. Cover and refrigerate for at least 30 minutes before serving for best flavor, or serve immediately.

Notes

For easier peeling, use eggs that are at least a week old. If the filling is too stiff, add more mayo or a splash of vinegar; if too runny, add more yolk or a bit of mashed potato. Make egg halves and filling up to a day ahead, but fill and garnish just before serving for best texture. Customize with herbs, bacon, or hot sauce as desired.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, party appetizer, paprika, chives, easy deviled eggs, classic deviled eggs, Easter, brunch, potluck, gluten-free, low-carb

Find it online: https://fuzzyforker.com/creamy-deviled-eggs-recipe-easy-party-appetizer-with-paprika-and-chives/