Paprika Deviled Eggs
Creamy, tangy bites of deviled eggs, enhanced with a dusting of paprika, make for a classic appetizer that's perfect for gatherings and brunches.
Ingredients
Main Ingredients
- 6 large large eggs Use older eggs for easier peeling.
- 3 tablespoons mayonnaise Can substitute with Greek yogurt for a lighter filling.
- 1 teaspoon Dijon mustard Can substitute with yellow mustard or horseradish.
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish Use smoked paprika for a different flavor.
Instructions
Preparation
- Place the eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10-12 minutes.
- Transfer eggs to an ice bath to cool completely.
- Once cooled, peel the eggs and slice them in half lengthwise.
- Gently remove the yolks and place them in a medium bowl.
- Mash the yolks with a fork until crumbly.
- Add mayonnaise, Dijon mustard, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture evenly into the egg white halves.
- Sprinkle each deviled egg generously with paprika for color and a hint of smoky flavor.
- Chill in the refrigerator for at least 15 minutes before serving for the best flavor and texture.
Notes
For a smoother filling, use a hand mixer or food processor. Piping with a star tip adds a professional touch. Adjust the mustard and mayo ratio to taste.