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a platter of creamy deviled eggs dusted with smoked paprika and chives in a wide horizontal shot, arranged on a vintage egg plate on a wood table, natural light, shallow depth of field, landscape orientation

Deviled Eggs

Hard-boiled eggs stuffed with a creamy, tangy mustard and mayonnaise yolk mixture and sprinkled with paprika.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 eggs
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp white vinegar
  • 1/4 tsp salt
  • smoked paprika for dusting
  • 2 tbsp chopped chives

Method
 

  1. Place the eggs in a pot, cover with water, and bring to a boil, then cover and remove from heat for 12 minutes.
  2. Transfer the eggs to an ice bath, then peel and halve them lengthwise.
  3. Scoop the yolks into a bowl and mash with mayonnaise, Dijon, vinegar, and salt.
  4. Pipe or spoon the yolk mixture back into the egg whites.
  5. Dust with smoked paprika and sprinkle with chives before serving.

Notes

An ice bath makes the eggs slip right out of their shells.