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Paprika-Dusted Deviled Eggs

These classic deviled eggs keep the flavor traditional while a reliable chill and smooth filling make them easy to prepare ahead.

Classic deviled eggs with creamy paprika-dusted filling arranged on a platter.

Starting eggs in boiling water gives the yolks a dependable set, and an ice bath makes peeling less frustrating. The simple filling stays focused on mayonnaise, Dijon, vinegar, and paprika.

Chill for easy peeling

A full ice-water chill stops carryover cooking and helps the shell separate from the white. Peel under a little water for the gentlest release.

Keep the filling smooth

Mash the yolks completely before filling the whites. A smooth mixture pipes into tidy mounds rather than catching in the bag.

Peeled egg halves sit beside smooth yolk filling and a piping bag. — Peeled egg halves wait beside a bowl of smooth yolk filling.

Pipe and chill

Piping makes a familiar appetizer look polished with very little effort. Keep the finished eggs covered and cold until they reach the table.

Plan ahead

The eggs are a useful make-ahead appetizer because chilling improves their texture. Paprika goes on before the final chill for an even, traditional finish.

One deviled egg shows a neat mound of creamy filling and paprika. — A paprika-dusted deviled egg has a neat mound of creamy filling.

Paprika-Dusted Deviled Eggs

6 servings

62 minutes total

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white vinegar
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1/4 tsp paprika

Method

Boil the eggs
Lower the eggs gently into a saucepan of already boiling water and cook for 12 minutes for firm, fully set yolks.
Look for: The water returns to a steady boil and the eggs remain fully submerged.
Chill quickly
Transfer the cooked eggs directly to a bowl of ice water and chill for 10 minutes so the shells release cleanly and the yolks stop cooking.
Look for: The eggs feel cold all the way through when held under the water.
Peel and halve
Crack and peel each egg under a thin stream of water, then halve the peeled eggs lengthwise and place the yolks in a small bowl.
Look for: The whites are smooth and intact, with no large torn patches.
Make the filling
Mash the yolks with mayonnaise, Dijon mustard, white vinegar, kosher salt, and black pepper until completely smooth and creamy.
Look for: The filling has no visible yolk lumps and holds a soft peak on a spoon.
Fill the whites
Spoon the yolk filling into a piping bag or a small zip-top bag with one corner snipped, then pipe it evenly into the egg white halves.
Look for: Each half has a neat, centered mound of filling without gaps.
Finish and chill
Dust the filled eggs lightly with paprika and chill them covered for 20 minutes before serving so the filling firms slightly.
Look for: The paprika is evenly scattered and the filling is cool and set.