Classic Deviled Eggs with a Smoked Paprika Twist
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon smoked paprika, plus more for garnish
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pot, remove it from heat, and let it sit for about 12 minutes.
- Cool and Peel: After 12 minutes, transfer the eggs to an ice bath to cool for at least 5 minutes. Peel the cooled eggs and slice them in half lengthwise.
- Prepare the Filling: Remove the yolks from the egg whites and place them in a mixing bowl. Mash the yolks with a fork, then mix in the mayonnaise, Dijon mustard, vinegar, smoked paprika, salt, and pepper until smooth and creamy.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle additional smoked paprika on top for garnish and add fresh chives or parsley if desired.
- Serve: Arrange the deviled eggs on a platter and serve chilled for the best flavor.