Creamy Classic Deviled Eggs Recipe Easy Perfect Paprika Topping
A quick and easy recipe for creamy classic deviled eggs topped with smoky paprika, perfect for gatherings and snacks.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 deviled egg halves (6 eggs) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 6 large eggs, preferably at room temperature
- 3 tablespoons mayonnaise (good-quality brand like Hellmann’s recommended)
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- ½ teaspoon salt, to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika for sprinkling on top
- Optional: pinch of sugar or honey for subtle sweetness
Instructions
- Place 6 large eggs in a single layer in a medium saucepan. Fill with cold water until eggs are covered by about 1 inch (2.5 cm). Bring water to a rolling boil over medium-high heat, then immediately remove from heat, cover with a lid, and let sit for exactly 12 minutes.
- Transfer eggs with a slotted spoon into a bowl of ice water. Let them chill for at least 5 minutes to stop cooking and make peeling easier.
- Gently tap each egg on the counter to crack the shell all over, then peel under running water if needed. Pat dry with a paper towel.
- Slice each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl and set the whites aside on a serving plate.
- Mash the yolks with a fork or whisk until crumbly but not powdery. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Mix until smooth and creamy. Taste and adjust seasoning. If you prefer a hint of sweetness, add a pinch of sugar or honey here.
- Spoon the yolk mixture into a piping bag or a resealable plastic bag with the corner snipped off. Pipe the filling neatly into the egg white halves, creating a little mound on each.
- Generously sprinkle smoked paprika over the filled eggs for that signature color and smoky aroma.
- Cover and refrigerate for at least 30 minutes to let flavors meld and filling set nicely.
Notes
If filling is too thick, add a splash of milk or more mayo to loosen. Peel eggs under running water to remove stubborn shell bits. Piping the filling gives a prettier presentation but spooning works fine. Prepare filling a day ahead and fill eggs just before serving for freshness. Use older eggs for easier peeling.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Fat: 5
- Carbohydrates: 1
- Protein: 4
Keywords: deviled eggs, creamy deviled eggs, classic deviled eggs, paprika deviled eggs, easy appetizer, party snacks, egg recipes