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Creamy Southern-Style Deviled Eggs Recipe Easy Perfect Snack with Smoked Paprika

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These creamy southern-style deviled eggs feature a smooth, rich filling with a smoky pop of smoked paprika, making them a perfect quick snack or crowd-pleaser for gatherings.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Smoked paprika, for sprinkling
  • Optional garnish: fresh chives or parsley

Instructions

  1. Place 12 large eggs in a single layer in a medium pot. Cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then cover the pot and remove it from heat. Let sit for 12 minutes.
  2. Transfer eggs immediately to a bowl of ice water to stop cooking. Let chill for at least 10 minutes. Gently tap and peel the shells under running cold water for easier removal.
  3. Slice eggs in half lengthwise. Carefully scoop out yolks into a mixing bowl. Mash yolks with a fork until crumbly but not powdery.
  4. Add 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to the yolks. Stir until smooth and creamy. Adjust seasoning to taste.
  5. Using a spoon or piping bag, fill the egg white halves generously with the yolk mixture.
  6. Sprinkle smoked paprika evenly over the filled eggs.
  7. Cover and refrigerate for at least 30 minutes before serving.

Notes

Older eggs peel easier but fresh eggs taste better. Add a teaspoon of baking soda to boiling water if using very fresh eggs to help peeling. Avoid overmixing yolk filling to keep it creamy, not dense. Use good quality smoked paprika for best flavor. Prepare a few hours ahead for flavors to meld. Optional: add a teaspoon of sour cream or cream cheese for extra creaminess.

Nutrition

Keywords: deviled eggs, southern style, smoked paprika, creamy deviled eggs, easy snack, party appetizer

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