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Deviled Eggs with Paprika and Chives on white plate close-up

Deviled Eggs with Paprika and Chives

sam
These Deviled Eggs with Paprika and Chives offer a creamy, smoky, and herby twist on a classic American appetizer perfect for fall gatherings, brunches, or cozy snacking.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American, Italian-American
Servings 6 pieces
Calories 62 kcal

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

Use older eggs for easier peeling, chill the eggs thoroughly before peeling, and use a zip-top bag for piping the filling neatly. Taste and adjust the yolk mixture before assembling. Optional garnishes like microgreens or smoked salmon elevate presentation.

Nutrition

Calories: 62kcalCarbohydrates: 1gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.6gCholesterol: 165mgSodium: 105mgPotassium: 53mgSugar: 0.5gVitamin A: 270IUVitamin C: 0.3mgCalcium: 25mgIron: 0.5mg
Keyword deviled eggs, eggs with chives, fall appetizer, gluten-free starter, paprika eggs
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