Deviled Eggs with Mayonnaise, Mustard, and Smoked Paprika Recipe

Introduction

Deviled eggs are a classic, crowd-pleasing appetizer that’s simple to make and full of creamy, tangy flavor. Perfect for parties, picnics, or a quick snack, these bite-sized treats combine smooth yolks with a hint of mustard and vinegar. Let’s dive into this timeless recipe!

Ingredients

• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• ⅛ teaspoon salt
• 1 dash black pepper (to taste)
• Smoked paprika (for garnish)
• Fresh dill weed (for garnish)

Instructions

1. Step 1: Place the eggs in a saucepan and add water to cover them by ½ inch. Bring the water to a rolling boil over high heat, then cover the pan and remove it from heat. Let the eggs stand, covered, for 15 to 17 minutes.
2. Step 2: Prepare a medium bowl filled with ice water. Transfer the eggs to the ice water bath for 5 to 10 minutes to cool. Peel the eggs under running cool water to remove the shells easily.
3. Step 3: Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Arrange the egg whites on a serving platter.
4. Step 4: Mash the yolks with a fork until they are fine and crumbly.
5. Step 5: Add mayonnaise, white vinegar, yellow mustard, salt, and black pepper to the mashed yolks. Mix everything until smooth and creamy.
6. Step 6: Using a small spoon or piping bag, fill each egg white half with the creamy yolk mixture just before serving.
7. Step 7: Garnish each deviled egg with a sprinkle of smoked paprika and fresh dill weed for a burst of color and flavor.

Tips & Variations

• For extra tang, add a splash of pickle juice to the yolk mixture instead of vinegar.
• Try mixing in chopped herbs like chives or tarragon for a fresh twist.
• If you prefer a spicy kick, add a dash of hot sauce or cayenne pepper to the filling.
• Use a piping bag with a star tip to create pretty, decorative swirls when filling the egg whites.

Storage

Store deviled eggs covered in an airtight container in the refrigerator for up to 2 days. For best texture, prepare and fill the eggs shortly before serving. If needed, re-chill before serving; avoid freezing as it affects the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when hard-boiled eggs are perfectly cooked?

After boiling and letting the eggs stand covered for 15 to 17 minutes, the yolks should be fully set and not green around the edges. Timing is key to avoid overcooking.

Can I make deviled eggs ahead of time?

You can prepare the filling ahead and store it separately, but it’s best to fill the egg whites shortly before serving to keep them fresh and prevent sogginess.

Deviled Eggs with Mayonnaise, Mustard, and Smoked Paprika Recipe

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★★★★★

4.8 from 137 reviews

Classic deviled eggs are a simple and delicious appetizer featuring hard-boiled eggs filled with a creamy, tangy yolk mixture seasoned with mayonnaise, vinegar, mustard, and spices. Garnished with smoked paprika and fresh dill, this timeless snack is perfect for gatherings and easy to prepare.

• Author: Bella
• Prep Time: 5 minutes
• Cook Time: 17 minutes
• Total Time: 30 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• ¼ cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• ⅛ teaspoon salt
• 1 dash black pepper (to taste)

Garnish

• Smoked paprika
• Fresh dill weed

Instructions

1. Boil the eggs: Place the eggs in a saucepan and add enough water to cover them by ½ inch. Bring the water to a rolling boil over high heat. Once boiling, cover the pot and remove it from heat. Let the eggs stand covered for 15 to 17 minutes to cook through.
2. Cool the eggs: Prepare a medium bowl filled with ice water. Transfer the hot eggs into this cold water bath for 5 to 10 minutes to cool them and stop the cooking process.
3. Peel the eggs: Peel the eggs under running cool water to remove the shells easily without damaging the egg whites.
4. Slice eggs and separate yolks: Cut each egg in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg whites on a serving platter.
5. Mash the yolks: Use a fork to mash the yolks into a fine crumble for a smooth filling base.
6. Prepare the filling: Mix mayonnaise, white vinegar, yellow mustard, salt, and black pepper into the mashed yolks until you achieve a smooth and creamy consistency.
7. Fill the egg whites: Just before serving, spoon or pipe the creamy yolk mixture back into the hollowed egg whites, filling each half evenly.
8. Garnish and serve: Sprinkle the filled eggs with smoked paprika and fresh dill weed for a pop of color and flavor, then serve chilled.

Notes

• Use room temperature eggs for easier peeling after boiling.
• Adjust seasoning to taste, adding more mustard or vinegar for extra tang.
• Use a piping bag with a star tip for a decorative filling presentation.
• Deviled eggs can be made a few hours ahead and refrigerated, but garnish just before serving to maintain freshness.
• Leftover deviled eggs should be stored in an airtight container in the refrigerator and consumed within 2 days.

Keywords: deviled eggs, classic appetizer, egg recipe, party snacks, easy appetizer