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Classic Southern Deviled Eggs Recipe Perfect for Easy Smoky Paprika Snacks

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A quick and easy Southern deviled eggs recipe featuring a creamy, tangy filling with a smoky paprika twist, perfect for snacks or gatherings.

Ingredients

Scale
  • 12 large eggs, preferably farm-fresh or organic
  • 1/3 cup mayonnaise (about 80 ml), recommended Hellmann’s or Duke’s
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 to 2 teaspoons smoky paprika (e.g., La Chinata smoked paprika)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • Optional garnish: fresh chives or parsley, finely chopped

Instructions

  1. Place 12 large eggs in a single layer in a large pot. Cover with cold water about 1 inch above the eggs. Add a teaspoon of salt for easier peeling.
  2. Bring water to a rolling boil over medium-high heat, then immediately cover the pot and remove from heat. Let eggs sit for 12 minutes.
  3. Drain the hot water and transfer eggs to an ice bath. Let chill for at least 5 minutes to stop cooking and make peeling easier.
  4. Gently tap each egg on a hard surface, roll to crack the shell all over, then peel under running cold water. Pat dry.
  5. Slice each egg lengthwise with a sharp knife. Remove yolks and place in a mixing bowl. Arrange the whites on a serving platter.
  6. Mash yolks with a fork or potato masher until crumbly. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until smooth and creamy. Adjust seasoning if needed.
  7. Stir in 1 to 2 teaspoons smoky paprika, starting with less and adding more to taste.
  8. Fill each egg white half with the yolk mixture using a spoon or piping bag, piling it up slightly for presentation.
  9. Sprinkle extra smoky paprika on top and garnish with chopped chives or parsley if desired.
  10. Refrigerate for at least 30 minutes before serving to let flavors meld and filling set.

Notes

Add a teaspoon of salt or a splash of vinegar to boiling water to help prevent eggs from cracking and make peeling easier. Use a serrated knife for cleaner egg slices. If filling is too thick, add a teaspoon of milk or more mayo to loosen. Older eggs peel easier than very fresh ones. Prepare a day ahead for better flavor melding.

Nutrition

Keywords: deviled eggs, smoky paprika, Southern recipe, easy snacks, appetizer, party food, low-carb, keto-friendly

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