It’s National Deviled Egg Day! So naturally, I needed to contribute with my favorite classic recipe for Deviled Eggs with Smoked Paprika and Chives.
I love these decadent bites, don’t you? While I normally like to create twists on recipes, I thought my first recipe for deviled eggs should be a classic. These are some of my favorite hors d’oeuvres to make when I entertain. Always a hit, and you can serve them at room temperature, which makes my job as a host MUCH easier.
Plus, you can serve them at any time of day! Brunch, lunch, dinner, late-night cocktail party…you name it, they work. If you’d like to add on additional toppings, you can try smoked salmon, bacon, or even feta cheese. Whatever it is, this recipe is an excellent base to work from. Try it now!
- Chives – I love to use chives here, but another fresh herb, like basil or parsley, will work too!
- Smoked Paprika – I enjoy the smoky taste this spice brings, but if you don’t have it at home, regular paprika or cayenne will work as well.
The egg yolk filling for the deviled eggs can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator, separate from the egg whites. When almost ready to fill, let the egg yolk mixture come to room temperature first. This way it can soften a bit, making it easier to fill the whites. Alternatively, you can pre-fill the deviled eggs and store them in the refrigerator. Let them come to room temperature before serving.
Deviled Eggs with Smoked Paprika and Chives
- Small Pot
- Food Processor
- 6 whole eggs
- ¼ cup mayonnaise
- 2 teaspoons Dijon
- 1 teaspoon lemon juice
- Kosher salt
- Freshly ground black pepper
- Chives thinly sliced, for garnish
- Smoked paprika for garnish
- Place eggs in a small pot and cover completely with water. Set over medium-high heat and bring to a boil, then turn off the heat and let the eggs cool completely in the water.
- Peel eggs, being careful not to break the whites. Rinse under cold water to wash off any remnants of shell. Cut each egg in half lengthwise and scoop out the yolks.
- Transfer the yolks to the bowl of a food processor with the mayonnaise, Dijon, and lemon juice. Puree until smooth (Alternatively, everything can be mashed in a bowl with a fork, until smooth). Taste and season with salt and pepper.
- Spoon the egg yolk mixture into the egg whites, using it all. Sprinkle with chives and paprika, to taste and serve.