Smoked Paprika Deviled Eggs
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon smoked paprika plus extra for dusting
- 2 tablespoons finely chopped chives
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by an inch.
- Bring to a boil, then cover, remove from heat, and let sit for 11 minutes.
- Drain the eggs and transfer immediately to a bowl of ice water for 5 minutes to stop the cooking.
- Peel the eggs under cool running water, then slice each in half lengthwise.
- Scoop the yolks into a bowl and mash thoroughly with a fork until no lumps remain.
- Mix in the mayonnaise, Dijon, vinegar, salt and the measured 1/2 teaspoon smoked paprika until smooth.
- Pipe or spoon the yolk mixture back into the egg white halves, mounding it slightly above the rim.
- Dust the tops lightly with extra smoked paprika and scatter the chives over all the eggs.
- Chill for at least 30 minutes before serving so the filling sets.
Good to Know
Boil and peel the eggs up to 2 days ahead, storing the whites and mashed yolk filling separately; pipe and garnish the morning of the party.