Creamy, tangy deviled eggs with a smoky paprika and chives finish, ideal as a quick and flavorful appetizer.
# What You'll Need:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon ground black pepper
→ Topping
07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives, finely chopped
# How to Make It:
01 - Arrange eggs in a saucepan and cover with cold water, ensuring water level is 1 inch above eggs. Bring to a boil over medium-high heat.
02 - When water reaches a boil, immediately cover saucepan, remove from heat, and let eggs sit covered in hot water for 10 minutes.
03 - Carefully drain hot water and transfer eggs to a bowl of ice water. Allow to cool for 5 minutes.
04 - Gently peel cooled eggs and slice lengthwise to create halves.
05 - Carefully remove yolks and transfer them to a mixing bowl. Arrange egg whites on a serving platter.
06 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar or lemon juice, salt, and black pepper until mixture is smooth and creamy.
07 - Spoon or pipe yolk mixture evenly into the egg white halves.
08 - Sprinkle filled eggs with paprika and chopped chives. Serve immediately or refrigerate for up to 4 hours prior to serving.
