Go Back
Classic Paprika Deviled Eggs
Melissa Hart

Classic Paprika Deviled Eggs

Deviled eggs survived every party-food cycle because the ratio still works: firm whites, tangy yolks and just enough mustard. Push the filling through a fine sieve if you want the smooth 1950s look, but a fork is fine for a family plate. These deserve the comeback without any novelty toppings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp white vinegar
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1/4 tsp sweet paprika

Method
 

  1. Cover the eggs with 1 inch of cold water in a saucepan and bring to a full boil over medium-high heat.
  2. Cover the pan, remove it from the heat and let the eggs stand for 12 minutes.
  3. Transfer the eggs to ice water for 5 minutes, peel them and cut them lengthwise.
  4. Mash the yolks with the mayonnaise, mustard, vinegar, salt and pepper until smooth.
  5. Spoon the filling into the whites, dust evenly with paprika and chill for at least 30 minutes before serving.