Appetizer: United States – Deviled Eggs with Smoked Paprika and Chives

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 12 large eggs
- 1/3 cup (80 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) white wine vinegar
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika (for filling)
- 1/4 tsp (0.5 g) smoked paprika (for garnish)
- 2 tbsp (6 g) fresh chives, minced
- 1 tbsp (3 g) fresh chives, thinly sliced (for garnish)
- Pinch cayenne pepper (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch (2.54 cm). Bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit 12 minutes.
2. Immediately transfer the eggs to an ice bath and cool for at least 5 minutes; drain and gently peel.
3. Slice each egg in half lengthwise and transfer the yolks to a medium bowl. Arrange the whites on a serving platter.
4. Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white wine vinegar, 1/2 tsp (2.5 ml) smoked paprika, salt, black pepper, and a pinch of cayenne (if using). Stir until smooth and creamy. Fold in the 2 tbsp (30 ml) minced chives, reserving garnish chives.
5. Use a spoon or a piping bag fitted with a large tip to fill each egg white half with the yolk mixture, dividing evenly.
6. Sprinkle the reserved 1/4 tsp (1.25 ml) smoked paprika over the filled eggs and finish with the sliced chive garnish.
7. Chill the deviled eggs for at least 30 minutes before serving to let flavors meld. Store covered in the refrigerator for up to 24 hours.

1. Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit 12 minutes.
2. Immediately transfer the eggs to an ice bath and cool for at least 5 minutes; drain and gently peel.
3. Slice each egg in half lengthwise and transfer the yolks to a medium bowl. Arrange the whites on a serving platter.
4. Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white wine vinegar, 1/2 tsp smoked paprika, salt, black pepper, and a pinch of cayenne (if using). Stir until smooth and creamy. Fold in the 2 tbsp minced chives, reserving garnish chives.
5. Use a spoon or a piping bag fitted with a large tip to fill each egg white half with the yolk mixture, dividing evenly.
6. Sprinkle the reserved 1/4 tsp smoked paprika over the filled eggs and finish with the sliced chive garnish.
7. Chill the deviled eggs for at least 30 minutes before serving to let flavors meld. Store covered in the refrigerator for up to 24 hours.