Ciao! I’m Sam, a Tuscan born chef now living in the U.S., and today I’m sharing one of my most loved autumn appetizers: Deviled Eggs with Paprika and Chives. These may not be a part of the traditional Italian table, but I fell in love with them during my first fall in America. That crisp weather, golden leaves, and the smell of smoky paprika in the air it was instant inspiration.
These eggs have everything I look for in a fall dish: warmth, comfort, and balance. The creamy yolks meet a hint of mustard, while paprika and chives add both color and flavor. I wanted a version that was light yet satisfying, naturally gluten-free, and simple enough for anyone to make. Whether you’re hosting a dinner party or packing snacks for a cozy weekend at home, this recipe belongs in your fall rotation.
Deviled Eggs with Paprika and Chives
Equipment
- saucepan
- mixing bowl
- knife
- spoon or piping bag
- ice bath setup
Ingredients
- 6 large eggs
- 2 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp chopped chives (plus extra for topping)
- 1/4 tsp smoked paprika (plus extra for garnish)
- Salt and black pepper to taste
- Optional: a few drops of lemon juice
Instructions
- Place eggs in a pot and cover with cold water. Bring to a boil, reduce heat, and simmer for 10 minutes. Transfer to an ice bath to cool completely.
- Peel each egg and slice in half lengthwise. Remove yolks and place them in a mixing bowl.
- Mash yolks with Greek yogurt, mustard, paprika, chopped chives, salt, pepper, and lemon juice if using. Stir until smooth and creamy.
- Using a small spoon or piping bag, fill each egg white with the yolk mixture.
- Top with more chives and a sprinkle of smoked paprika. Chill before serving.
Notes
Nutrition
Ingredients for Deviled Eggs with Paprika and Chives
These ingredients are widely available, and you likely have most of them on hand already. This version uses Greek yogurt for a tangy, creamy twist that pairs beautifully with smoky and herby notes.
- 6 large eggs
- 2 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped chives (plus extra for topping)
- 1/4 teaspoon smoked paprika (plus extra for garnish)
- Salt and black pepper to taste
- Optional: a few drops of lemon juice for added brightness
These classic flavors come together beautifully. For brunch inspiration, check out 10-minute gluten-free avocado toast variations or these microwave scrambled eggs with veggies to round out your morning table.
Step by Step Instructions
1. Boil the eggs
Place eggs in a pot and cover with cold water. Bring to a boil, reduce heat, and simmer for 10 minutes. Transfer to an ice bath to cool completely.
2. Peel and halve
Peel each egg and slice in half lengthwise. Remove yolks and place them in a mixing bowl.
3. Prepare the filling
Mash yolks with Greek yogurt, mustard, paprika, chopped chives, salt, pepper, and lemon juice if using. Stir until smooth and creamy.
4. Fill the egg whites
Using a small spoon or piping bag, fill each egg white with the yolk mixture.
5. Garnish and serve
Top with more chives and a sprinkle of smoked paprika. Chill before serving.
These pair well with other crowd pleasers like cranberry goat cheese balls or no-bake peanut butter energy balls.
Tips for Perfect Results
These Deviled Eggs with Paprika and Chives are beginner-friendly, but a few tricks make them extra elegant.
- Use older eggs (about a week old): They peel more easily.
- Cool completely in ice water before peeling.
- Pipe the filling using a zip-top bag for a polished look.
- Taste and adjust the yolk filling before adding it to the whites.
Need something to serve on the side? Consider these mini polenta cakes with mushroom ragu for a warm and savory contrast.
Creative Variations
The base recipe is delicious, but here are a few variations to suit different palates:
- Spicy: Add a pinch of cayenne or a dash of hot sauce.
- Dairy-free: Substitute Greek yogurt with mashed avocado or plant-based mayo.
- Fresh herbs: Use dill, parsley, or tarragon instead of chives.
- Upscale finish: Top with pickled onions, smoked salmon, or microgreens.
These work great alongside banana cottage cheese pancakes or our protein packed cottage cheese wraps for a balanced brunch.
Storage and Make Ahead Tips
Yes, you can absolutely make these ahead of time. Here’s how:
- Prep-ahead: Cook eggs and prepare filling a day in advance. Store components separately and assemble before serving.
- Store assembled eggs in a sealed container in the refrigerator. Best enjoyed within 24 hours.
- Don’t freeze: Freezing changes the texture of eggs and makes the filling watery.
For larger gatherings, make a batch of cottage cheese alfredo or cottage cheese chocolate mousse for a satisfying finish.
Frequently Asked Questions
Can I use mayonnaise instead of Greek yogurt?
Absolutely. Mayo provides a creamier texture and richer flavor. Use it 1:1 in place of yogurt.
How do I keep deviled eggs from tipping over?
Slice a tiny bit off the bottom of each egg white half to create a flat base.
Can I double this recipe for a party?
Yes, it scales easily. Just multiply ingredients evenly per egg.
How long can deviled eggs sit out?
No longer than 2 hours at room temperature. Use a chilled tray for longer events.
Conclusion
Whether you’re planning a cozy brunch, hosting friends, or meal-prepping for the week, Deviled Eggs with Paprika and Chives offer comfort, flavor, and style in every bite. They’re easy to prepare, naturally gluten-free, and endlessly customizable. For me, they’re a reminder that small things when made with care bring the most joy to a meal.
Finish your fall spread with cheesecake bites or gluten-free banana bread. Your table will thank you.