Deviled Eggs with Mayonnaise, Mustard, and Smoked Paprika Recipe
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.
- 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
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
- 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.
- 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.
- Peel the eggs: Peel the eggs under running cool water to remove the shells easily without damaging the egg whites.
- 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.
- Mash the yolks: Use a fork to mash the yolks into a fine crumble for a smooth filling base.
- 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.
- Fill the egg whites: Just before serving, spoon or pipe the creamy yolk mixture back into the hollowed egg whites, filling each half evenly.
- 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
