Paprika-Dusted Deviled Eggs

Traditional deviled eggs with smoothly piped, tangy yolk filling and a light paprika finish; make them ahead and keep covered until serving.

62 min

6 servings

Ingredients

6 large eggs

1/4 cup mayonnaise

1 tsp Dijon mustard

1 tsp white vinegar

1/4 tsp kosher salt

1/8 tsp black pepper

1/4 tsp paprika

Saucepan · Mixing bowl · Piping bag or zip-top bag · Small bowl

Make ahead

Cook, peel, and fill the eggs ahead, then keep them covered in the refrigerator until serving.

Smooth filling

Mash the yolks thoroughly before piping so the filling passes cleanly through the bag.

01. Cook eggs in boiling water until the yolks are fully set.

02. Move eggs straight into ice water to stop cooking and loosen the shells.

03. Peel under water, halve lengthwise, and collect the yolks in a bowl.

04. Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until creamy.

05. Pipe the filling evenly into the egg whites for a tidy finish.

06. Dust with paprika and refrigerate covered until serving.