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Deviled Eggs: Creamy Dijon Filling with Smoked Paprika

Name: Deviled Eggs: Creamy Dijon Filling with Smoked Paprika
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: International
Ingredients: 4 large eggs (use eggs that have been refrigerated); 2 tbsp mayonnaise (use plain mayonnaise); 1 tsp Dijon mustard; 1 tsp white vinegar (or 1 tsp lemon juice); 1/8 tsp salt (adjust to taste); 1/8 tsp black pepper (freshly ground preferred); 1/4 tsp smoked paprika (for garnish); 1 tbsp fresh chives (finely chopped, optional)

Elena Marlowe·September 11, 2026·Estimated read time: 1 min

Classic deviled eggs with a creamy mustard-forward yolk filling, finished with smoked paprika and chives for a tangy, savory bite—ideal chilled for parties or make-ahead snacks.

Prep15 min

Cook12 min

Total32 min

Servings4

Nutrition Facts

Approximate, per serving

Calories

121 kcal

Protein

6.4g g

Carbs

0.6g g

Fat

10.1g g

Allergens

Containsegg

May containsoy

Disclaimer: This recipe contains or may contain the allergens listed above. Always check labels and consult ingredient sources.

Ingredients

4 large eggs
use eggs that have been refrigerated
2 tbsp mayonnaise
use plain mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar
or 1 tsp lemon juice
1/8 tsp salt
adjust to taste
1/8 tsp black pepper
freshly ground preferred
1/4 tsp smoked paprika
for garnish
1 tbsp fresh chives
finely chopped, optional

Instructions

Arrange the 4 eggs in a single layer in a medium saucepan and pour in cold water to cover them by about 1 inch; place the pan over high heat and bring the water to a vigorous rolling boil.
Chef’s tip
A rolling boil has large bubbles continuously breaking across the surface; don’t wait for a long simmer—start timing when the water is actively boiling.
As soon as the water reaches a full boil, remove the pan from the heat, cover with a lid, and let the eggs sit undisturbed in the hot water for 12 minutes so both whites and yolks become fully set.
Chef’s tip
Use a timer for the full 12 minutes to ensure firm yolks without overcooking, which can cause a green rim.
While the eggs steep, prepare an ice bath by filling a bowl with cold water and ice; after the 12-minute rest transfer the eggs immediately into the ice bath and chill for at least 5 minutes to halt cooking and make peeling easier.
Chef’s tip
Cooling the eggs quickly helps contraction of the egg away from the shell, making peeling neater and faster.
Tap each chilled egg gently on the counter and peel the shell away under running water, then pat the peeled eggs dry with paper towels.
Chef’s tip
Start peeling at the wider end where the air pocket often makes it easier to find a starting point.
Cut each egg in half lengthwise, transfer the whites to a serving plate, and place the yolks in a small mixing bowl.
Chef’s tip
If presentation matters, trim any ragged white edges so the halves sit flat on the plate.
Use a fork to mash the yolks until crumbly, then stir in 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp white vinegar, 1/8 tsp salt, and 1/8 tsp black pepper until the mixture is smooth and creamy; taste and adjust seasoning if desired.
Chef’s tip
If the filling feels too stiff, add a bit more mayonnaise or a tiny splash of the vinegar to loosen the texture.
Return the filling to the egg white cavities by spooning it in or piping it: place the mixture in a small resealable bag, snip one corner, and squeeze to pipe neat mounds into each half.
Chef’s tip
For a cleaner look, pipe with a circular motion to form a small swirl; a plain zip-top bag works in place of a pastry bag.
Finish the eggs with a light sprinkle of 1/4 tsp smoked paprika and scatter the 1 tbsp chopped fresh chives over the tops; serve chilled or allow the plate to sit at cool room temperature for up to 30 minutes before serving.
Chef’s tip
Reserve chives for just before serving to keep their color and fresh flavor; use them optionally for a mild onion note.
To store, cover the plate tightly or transfer the filled eggs to an airtight container and refrigerate; consume within 2 days and do not leave filled eggs at room temperature for more than 2 hours total.
Chef’s tip
If you prefer to prepare ahead, store the yolk filling separately from the whites and fill the halves shortly before serving to keep the texture freshest.

These deviled eggs pair smooth, mashed yolks with mayonnaise and Dijon for a tang-forward, silky filling brightened by a splash of vinegar. The whites provide a cool, tender vessel while smoked paprika adds a whisper of smoke and chopped chives lend a mild oniony lift. They come together quickly and travel well, making them a straightforward choice for potlucks, weeknight appetizers, or make-ahead party platters. Follow the timing for boiling, chilling, and refrigeration to keep the centers creamy and safe to serve.