Classic Deviled Eggs Creamy Paprika Recipe
Deviled eggs are a timeless appetizer loved by everyone. This Classic Deviled Eggs Creamy Paprika Recipe is easy, tasty and perfect for parties or family gatherings. With creamy filling, a hint of tang, and a sprinkle of paprika, these eggs are irresistible.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- Salt to taste
- Black pepper to taste
- Paprika for garnish
- Fresh parsley optional
Instructions
Boil the Eggs
- Place eggs in a saucepan. Cover with water. Boil for 10 minutes over medium heat.
Cool the Eggs
- Transfer eggs to a bowl of ice water. Let them cool for 5–10 minutes.
Peel the Eggs
- Gently tap each egg to crack the shell. Peel carefully to keep eggs whole.
Cut the Eggs
- Slice eggs in half lengthwise. Remove yolks carefully into a separate bowl.
Mash the Yolks
- Use a fork to mash yolks until smooth. No lumps should remain.
Mix the Filling
- Add mayonnaise, mustard, and vinegar to yolks. Stir until creamy and soft.
Season the Filling
- Add salt and pepper to taste. Mix well to distribute flavor evenly.
Fill the Egg Whites
- Spoon or pipe the yolk mixture into egg white halves. Fill generously.
Garnish the Eggs
- Sprinkle paprika over the top. Add parsley if desired for extra color.
Serve and Enjoy
- Arrange deviled eggs on a plate. Serve immediately or refrigerate until ready.
Notes
- Use a piping bag for neat, professional-looking filling.
- Add a pinch of cayenne for a spicy kick.
- Substitute mayonnaise with Greek yogurt for a healthier option.
- Make deviled eggs ahead and store in the fridge for 24 hours.
- Sprinkle chives or dill instead of parsley for a fresh twist.