Introduction
Deviled eggs are one of the most timeless appetizers in culinary history. Simple, elegant, and delicious, these little bites are made by filling halved boiled eggs with a creamy, tangy, and slightly spiced yolk mixture, then topped with a sprinkle of paprika for color and flavor.
They are perfect for holidays, parties, family gatherings, and even casual snacking. With only a handful of ingredients, you can create an appetizer that looks polished and tastes incredible. Deviled eggs have been around for centuries, and their popularity hasn’t waned — they are still the star of potlucks and festive spreads.
Why I Love This Recipe
I love this recipe because it strikes the perfect balance of creamy, tangy, and savory flavors in just one bite. The yolk filling, enriched with mayonnaise and mustard, is silky smooth and bursting with flavor. The dusting of paprika adds not only visual appeal but also a mild smokiness that complements the richness of the eggs.
Another reason I love deviled eggs is their versatility. You can keep them simple and classic or dress them up with gourmet toppings like bacon, herbs, or even smoked salmon. They’re also budget-friendly, easy to make ahead, and always disappear quickly from the appetizer tray.
Why It’s a Must-Try Dish
- Classic crowd-pleaser at parties, picnics, and holiday tables.
- Quick and easy with just a few staple ingredients.
- Elegant yet simple — they look beautiful on a serving platter.
- Endlessly customizable with different toppings and fillings.
- Make-ahead friendly, perfect for entertaining.
Recipe Information
- Preparation Time: 10 minutes
- Cooking Time: 12 minutes (for boiling eggs)
- Total Time: 22 minutes
- Servings: 12 deviled eggs (6 whole eggs)
- Calories per Serving: ~70 kcal per deviled egg
- Course: Appetizer / Snack
- Cuisine: American
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard (or Dijon for a sharper flavor)
- 1 teaspoon white vinegar (optional, for tanginess)
- Salt and black pepper, to taste
- Paprika, for garnish
Cooking Directions
Step 1: Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then reduce heat to low and simmer for 10–12 minutes.
- Immediately transfer eggs to an ice bath to cool.
Step 2: Peel the Eggs
- Gently crack and peel cooled eggs.
- Slice each egg in half lengthwise.
Step 3: Make the Filling
- Scoop out yolks and place them in a mixing bowl.
- Mash yolks with a fork until crumbly.
- Add mayonnaise, mustard, vinegar, salt, and pepper.
- Mix until smooth and creamy.
Step 4: Fill the Eggs
- Spoon or pipe the yolk mixture back into the egg whites.
- Dust lightly with paprika.
Step-by-Step Preparation Method
- Boil eggs until firm (10–12 minutes).
- Cool in ice water, peel carefully, and cut in half.
- Remove yolks and mash them in a bowl.
- Mix in mayonnaise, mustard, vinegar, salt, and pepper until creamy.
- Pipe or spoon filling into egg whites.
- Sprinkle with paprika.
- Serve immediately or chill until ready to serve.
How to Serve
- Arrange deviled eggs neatly on a platter.
- Garnish with paprika and optional fresh herbs (parsley, dill, or chives).
- Serve as a starter at parties, family gatherings, or holiday meals.
Recipe Tips
- Use older eggs — they peel more easily after boiling.
- Chill the eggs before peeling to prevent sticking.
- For a professional look, pipe the filling using a pastry bag with a star tip.
- Don’t overfill the whites — small swirls look elegant and are easier to eat.
- Sprinkle paprika right before serving to keep it vibrant.
Variations
- Bacon Deviled Eggs: Add crumbled bacon to the filling.
- Spicy Deviled Eggs: Mix in hot sauce, cayenne pepper, or sriracha.
- Avocado Deviled Eggs: Replace half the mayo with mashed avocado.
- Pickle Relish Deviled Eggs: Add sweet pickle relish for a tangy crunch.
- Gourmet Twist: Top with smoked salmon, caviar, or fresh herbs.
Freezing and Storage
- Storage: Store in an airtight container in the refrigerator for up to 2 days.
- Freezing: Not recommended — egg whites become rubbery after thawing.
- Make Ahead: You can prepare the filling and whites separately up to 1 day ahead. Store filling in a piping bag and fill just before serving.
Special Equipment Needed
- Saucepan for boiling eggs
- Mixing bowl
- Fork or potato masher
- Spoon or piping bag (for filling)
- Serving platter
Conclusion
Classic Deviled Eggs with Paprika are the ultimate appetizer — simple, elegant, and packed with flavor. With their creamy yolk filling and a hint of paprika, they’re a staple that never goes out of style. Perfect for holidays, parties, or even casual snacking, these deviled eggs are a dish that always brings smiles.
Whether you stick to the traditional recipe or experiment with variations, deviled eggs are a versatile favorite that belong in every cook’s repertoire.
Classic Deviled Eggs with Paprika
Description
Deviled eggs are one of the most timeless appetizers in culinary history. Simple, elegant, and delicious, these little bites are made by filling halved boiled eggs with a creamy, tangy, and slightly spiced yolk mixture, then topped with a sprinkle of paprika for color and flavor.
Ingredients
Instructions
-
Step 1: Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat to low and simmer for 10–12 minutes. Immediately transfer eggs to an ice bath to cool.
-
Step 2: Peel the Eggs: Gently crack and peel cooled eggs. Slice each egg in half lengthwise.
-
Step 3: Make the Filling: Scoop out yolks and place them in a mixing bowl. Mash yolks with a fork until crumbly.Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
-
Step 4: Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites. Dust lightly with paprika.
